Peperonata

Recipe Summary

Ingredients

4 1/2 tsp Lucini® Premium Select Extra Virgin Olive Oil®
1 red onion, thinly sliced
1 red bell pepper, seeded and julienned
1 orange bell pepper, seeded and julienned
1 yellow bell pepper, seeded and julienned
1 tbsp sea salt
3/4 cup sugar
3/4 cup Lucini® Pinot Noir Vinegar
Pinch of crushed red pepper
Freshly ground black pepper

Instructions

Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, until translucent, about 3 minutes. Add the bell peppers and 1 tablespoon salt and cook until the mixture thickens, about 5 minutes more. Season with salt, crushed red pepper, and black pepper. Cool.

Serve on top of Chef Spike's Pork and Pancetta Burger

Recipe by:Chef Spike Mendelsohn

Chef Spike is the owner and can be found in the kitchens at Good Stuff Eatery and We, The Pizza in Washington, DC on Capitol Hill. Both restaurants offer American comfort food with a chef twist. Chef Spike was a contestant on Bravo TV’s Top Chef Season 4: Chicago and Top Chef All-Stars. He has appeared on Oprah.com, Good Morning America, CNN and MTV. Chef Spike went to battle on The Food Network’s Iron Chef America and is in the upcoming season The Next Iron Chef.