When I call this “Italian style,” I mean it. I first heard this recipe while waiting in line at the Aptos Farmers Market, listening to two elderly Italian women chatting in a lively blend of English and Italian. Their conversation sounded so delicious I finally asked them to share the recipe. They laughed, called me a “nice young boy,” and gladly did.
This dish is all about balance: the onion provides a savory base, the roasted peppers add bright, sweet notes, and the combination of raisins and pine nuts rounds out the flavors with richness and texture. The exact amounts are flexible—you can adjust to your taste—but the harmony of flavors is what makes this dish sing.
INGREDIENTS:
1 large brown onion
1 EACH large red, yellow, green bell peppers; roasted, peeled and seeded
1/4 cup pine nuts, toasted
1/3 cup raisins
2 tablespoons grappa
1 big pinch of coarse salt such as Maldon or kosher
1 tablespoon olive oil
METHOD:
Place the raisins in a small bowl with the grappa to macerate while you prepare the vegetables.
Slice the onion in half horizontally (through the equator). Cook cut-side down over an open flame or under a broiler until the surface is well blackened. Turn to lightly char the other sides. Let cool, then scrape away the excess char.
Slice through the root end, peel, and cut into thin half-moon slices.
Slice the roasted, peeled peppers into strips.
Heat a sauté pan over medium-high heat. Add olive oil. When hot, add the onion slices and cook until softened. Stir in the pepper strips and toss to combine. Cook just until warmed through.
Drain the raisins and add them to the pan. Stir in the toasted pine nuts and sprinkle with coarse salt. Toss everything together until well mixed. Serve warm.
Serving Ideas:
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Use as a topping for pizza with fresh mozzarella, Italian sausage, or ribbons of prosciutto (sage pairs especially well).
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Skip the raisins and substitute olives for a savory variation, great tossed with pasta.
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Combine with sautéed Lacinato or curly kale for a hearty side dish.
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Serve as a salad topping with arugula and a light vinaigrette.
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Spoon over chicken: sear a boneless breast on one side, de-glaze with a splash of white wine, then top with the pepper-onion mix and finish in the oven.
