Peperonata Agrodolce with Whipped Feta Toast

This version of peperonata, a summery Italian stew made with bell peppers melted down in a heavy glug of olive oil, is finished with red wine vinegar and sugar for a sweet-and-sour kick. The fruity flavors of the vinegar complement the buttery olive oil and naturally sweet peppers. Cook covered initially to allow the peppers to steam and soften, then uncover and simmer until the stew thickens into a jammy consistency.

What is agrodolce? 

Agro means “sour” or “tart” in Italian, and dolce means “sweet.” Agrocolce is a sweet-and-sour Italian condiment commonly made by reducing vinegar with honey or sugar and sometimes fruits or vegetables. Its origins can be traced back to ancient Rome, where it was said to have been used both as a condiment and a means of preserving fruit and vegetables.

What else can you serve peperonata agrodolce with?

Serve these versatile stewed peppers on a turkey sandwich, spread them over pizza, present them as part of a charcuterie board, or serve with grilled steak or chicken. They can be served warm, room temperature, or chilled.

Notes from the Food & Wine Test Kitchen

Covering the pepper mixture during the first part of the cooking process helps to steam and soften the vegetables while also keeping moisture in the pan. This not only speeds up the cooking, but also helps to prevent the peppers from sticking to the pan or drying out. Remember to uncover and stir occasionally so the onions and garlic don’t burn.

Suggested pairing

This vibrant appetizer pairs well with a lemony, coastal white wine like Alexakis Assyrtiko.

Make ahead

The peperonata agrodolce can be stored in an airtight container in the refrigerator for up to three days

This recipe was developed by Marianne Williams; the text was written by Paige Grandjean.