Peperonata rustica from Ad Hoc at Home (page 208) by Thomas Keller

  • red peppers
  • yellow peppers
  • chives
  • tomatoes
  • olive oil
  • Spanish onions
  • jarred piquillo peppers
  • piment d'Espelette

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

  • foodgloriousfood on May 07, 2021

    We really enjoyed this and although it takes a while with the soffritto needing to be made first, the soffritto does keep on the fridge for a week so it doesn’t need to be made at the same time. Would make this again.

  • Zosia on September 09, 2014

    Delicious variation of peperonta which unfortunately relies on the soffritto recipe with a 5 hour cook time for much of its flavour. The method for roasting the peppers didn't work very well for me since I found it impossible to bake the cut peppers for over 30 minutes without browning the edges. I'll stick to broiling them in future.

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