Peperonata con Olive e Pangrattato Recipe: Italian Braised Peppers

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GIOVANNI'S KITCHEN

Peperonata con Olive e Pangrattato Recipe: Italian Braised Peppers

Name: Peperonata con Olive e Pangrattato
Prep time: 5 min
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 pounds peppers (green, yellow, and orange), sliced into strips; 1 small chili pepper, chopped; 4 cloves garlic, whole and peeled; 6 oz black olives (preferably oil-cured or briny); 2 oz capers, rinsed; Extra virgin olive oil; Salt, to taste; Plain breadcrumbs (preferably homemade or rustic)

Bring a little southern Italian warmth to your table with this rustic peperonata. Simple, flavorful, and perfect for soaking up with crusty bread.

By Giovanni Siracusa

@unpezzoditalia

May 06, 2025

By Giovanni Siracusa

Ingredients

2

pounds peppers (green, yellow, and orange), sliced into strips
1

small chili pepper, chopped
4

cloves garlic, whole and peeled
6

oz black olives (preferably oil-cured or briny)
2

oz capers, rinsed
Extra virgin olive oil
Salt, to taste
Plain breadcrumbs (preferably homemade or rustic)

Instructions

TOTAL TIME

20 minutes

4-6 servings

A colorful dish from Southern Italy, Peperonata con Olive e Pangrattato brings together sweet peppers, briny olives, and golden breadcrumbs for a bold, rustic flavor. It’s one of those dishes that shows up on just about every table once the weather warms up. Peperonata is Southern Italy at its most colorful — for another soulful journey through Calabria, read Not to See but to Feel: My Days in the Sila, pair it with the bold flavors of Octopus and Chorizo, or keep the Easter table going with Pane di Pasqua.

A display of fresh peppers, black olives, capers, and breadcrumbs in bowls on a lace tablecloth, with garlic, a bottle of olive oil, and a rustic wooden box in the background.

STEP 1: Prep the Peppers

Prepare the peppers by cutting off the tops, removing the seeds, and slicing them into thin strips.

A wooden bowl filled with sliced yellow and green peppers sits on a white crocheted tablecloth.

STEP 2: Sauté the Garlic

In a large frying pan, heat a generous amount of extra virgin olive oil over medium heat. Add the whole garlic cloves and chopped chili pepper, sautéing for 2-3 minutes until fragrant.

A silver pan with olive oil, sliced red chili peppers, and whole garlic cloves sizzling inside.

STEP 3: Cook the Peppers

Add the sliced peppers to the pan. Stir to coat them well in the olive oil. Cook, stirring occasionally, until the peppers start to soften, about 5–10 minutes.

STEP 4: Add the Olives

Once the peppers are beginning to soften, season with salt. Add the black olives and capers, stirring to combine. Continue cooking for another 5 minutes until the peppers are fully tender.

A close-up of sautéed yellow and green peppers mixed with black olives and capers in a pan.

STEP 5: Add the Breadcrumbs

Sprinkle a generous handful of breadcrumbs over the peppers. Let the breadcrumbs toast lightly in the pan for about 1 minute, then stir everything together to coat.

A close-up of a dish with sliced green chilies, mango strips, black olives, and spices being mixed in a bowl with a wooden spoon.

STEP 6: Rest and Serve

Remove from heat and let the dish rest for a few minutes before serving. Enjoy warm, at room temperature, or cold.

A plate of sautéed yellow and green peppers mixed with black olives and breadcrumbs sits in the foreground, with a glass of white wine labeled GRATSI and a large white pan in the background.

Serve with a glass of Gratsi White! Simple yet full of character, Peperonata con Olive e Pangrattato is a perfect celebration of Southern Italian flavors. Buon Appetito !

The market

Red Wine

$39

White Wine

$39

Rosé Wine

$39