Stewed peppers

Name: stewed peppers
Cook time: 20 min
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 15 g fresh basil; 1 onion; 3 toe garlic; 3 Red pepper; 3 anchovy fillets in oil in pot; 3 el traditional olive oil; 50 ml dry white wine; 1 dried laurel leaves; 400 g tomato cubes can of 400 g

Red pepper stewed in dry white wine, with tomatoes, bay leaves, basil, anchovies and garlic.

Ingredients

Directions

Cut the garlic into thin slices and cut the onion into thin slices. Remove the leaves from the basil.
Cut the peppers into pieces. Slice the anchovies.
Heat the oil in a frying pan and fry the anchovies, garlic and onion on low heat 10 min.
Add the pepper and cook for another 5 minutes. Pour in the wine and cook for a short while.
Add the tomato cubes and bay leaf and roast the peppers over low heat with the lid on the pan for 30 minutes.
Remove the lid from the pan and let the pepperoni, the pepper mixture, on high heat in 10 min. Light brown colors.
Season to taste with pepper and salt and sprinkle with the basil.