Peperonata

A perfect mix of red and yellow bell peppers seasoned with onion, chopped tomatoes and herbs: a classic of Italian cuisine that can be served as a side dish or appetiser.

Red and yellow peppers 70%, tomato pulp, onion, water, sunflower seed oil, double concentrate tomato paste, salt, garlic, sugar, white pepper, chili.

Directions

Ventilated oven

Place the product on a baking tray without thawing. Then, put it in a hot convection oven at 160 °C. Wait for the temperature to rise again and cook for 10 minutes. Use as desired.

Cooking pan

Pour the product in a non-stick pan with a drizzle of extra-virgin olive oil without thawing. Put the lid on and cook for 9 minutes over medium heat. Use as desired.