PEPERONATA & CHICKEN PARISIENNE
Wednesday Dinner – Week Two > > While peperonata (peperonate) is a classic, well established Italian dish, this version is adapted to my personal preference of taste and texture. I used the traditional olive oil, garlic, tomato paste and basil, but instead of the usual mixture of different-colored bell peppers, I used a variety of chilis with different colors and various levels of spiciness, from sweet to very hot. Also, instead of cooking everything down to a soft mash, I left the vegetables with a bit of a bite to make the texture more pleasant. All in all, a successful, different and modern take of a classical dish :-) > Bon Appetit ! Life is Good !
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