Corsican bell pepper stew (Pebronata) from The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen by Clotilde Dusoulier

  • red bell peppers
  • rosemary
  • juniper berries
  • red onions
  • tomatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on September 14, 2013

    Red bell peppers are slowly braised with caramelized red onions, tomatoes, garlic and some unusual spices. (Rosemary and juniper berries- which were subtle in flavor, adding a bit of piney flavor, but in a good way.) Though Clotilde calls it a stew, it is really not a stand alone dish- it needs to be served with an assertive grain (I used whole wheat couscous) or a protein (didn't try eggs, but I think they would work well). Also, her cooking times are going to leave you with fairly firm pepper pieces. Just up the cooking time if that is a problem for you.

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