stufato di peperoni al vino rosso
for 6
5 large red Italian peppers
5 large yellow Italian peppers
500 ml Valpolicella (red wine)
6 tablespoons olive oil
6 garlic cloves, peeled and sliced
500 g tinned peeled plum tomatoes
Maldon salt and freshly ground black pepper
a handful of fresh basil leaves, torn
extra virgin olive oil
Heat half the oil in a thick-bottomed saucepan and add a third of the garlic. Cook until soft, then add the tomatoes and their juices and cook over a low heat, stirring frequently, for 45–60 minutes or until the sauce is very thick. Season to taste with salt and pepper.
Cut the peppers lengthways into quarters. Remove the white membranes and seeds, then cut each piece across in halves or thirds, depending on size.
Heat the remaining olive oil in a wide, thick-bottomed saucepan and add the remaining garlic and the peppers. Stir, coating the peppers with the oil and cook over a medium to low heat for about 30 minutes. They should go soft, but not black. Stir in the tomato sauce and then the wine gradually, letting one addition be absorbed by the peppers before pouring in the next. Add the basil and cook for a further 30 minutes, stirring frequently.
Remove from the heat, drizzle with extra virgin olive oil, and serve.