Go on a sunshine journey of Italy and Spain with bright peperonata:
Serves 2 (with 1.3kg peperonata left over)
Prepare 15 minutes
Cook 1 hour 15 minutes
- 4 tbsp olive oil
- 2 onions, thinly sliced
- 4 garlic cloves, crushed
- 2 red peppers, sliced into strips
- 2 orange peppers, sliced into strips
- 1.3kg tomatoes, roughly chopped
- ½ bunch thyme, leaves picked
- 160g rigatoni
- handful basil, leaves picked, to garnish
- small handful shaved parmesan, to garnish (optional)
- For the peperonata, set
a large saucepan with the olive oil over a medium heat. Fry the onions and garlic for 10 minutes, until the onion is soft and translucent.
- Add the peppers and cook for 10 minutes more, stirring occasionally. Tip in the tomatoes, add the thyme and season. Bring to a simmer and cook for 35-40 minutes, until the peppers are soft and the peperonata is a cross between a soup and a stew.
- Cook the pasta according to pack instructions. Drain and return to the pan. Stir in 450g peperonata (leave the rest to cool, then store in the fridge) until well combined. Divide the pasta between two warm bowls and garnish with the basil leaves and shaved parmesan, if using.
Prepare 5 minutes plus chilling
Cook 1 minute
- 750g leftover peperonata (see above)
- 50g SpinneysFood Sun-dried Tomatoes
- 200ml cold vegetable stock
- 2 slices rustic bread
- Put all but 100g peperonata in a blender with the sun-dried tomatoes and vegetable stock. Blitz until the soup
has a thick and fairly smooth consistency. Season well, pour into a large container and transfer to the fridge
- Thirty minutes before you’re ready to eat, remove the soup from the fridge.
- To serve, divide between two chilled bowls and season with plenty of black pepper. Toast or griddle
the bread, top with the reserved peperonata and offer with the soup.
Prepare 15 minutes plus chilling
Cook 30 minutes
- 550g leftover peperonata
- 2 slices rustic bread, toasted and cut into cubes
- 1 tbsp capers
- handful basil, leaves picked and torn, plus extra to garnish
- zest of 1 lemon
- 25g feta, crumbled
- small pinch chilli flakes
- 500g SpinneysFood Chicken Thighs, skin on
- 1 tbsp olive oil
- In a large bowl, combine 420g peperonata, the toasted bread, capers, basil and half the lemon zest. Season. Set aside to allow the flavours to infuse.
- Put the remaining peperonata and lemon zest, the feta and chilli flakes in a food processor. Season and blitz to combine.
- Use your index finger to open up a small pocket between the skin and flesh of the chicken thighs. Carefully spoon the stuffing into each pocket, then fold the skin back over to seal. Chill in the fridge for 30 minutes.
- Preheat the oven to 200°C, gas mark 6. Set a large frying pan with the olive oil over
a medium-high heat. Fry the thighs for 1-2 minutes on each side, until lightly browned.
- Arrange skin-side up on
a roasting tray and season.
Roast for 20-25 minutes,
basting halfway, or until the skin is crisp and golden brown and the meat cooked through.
- Transfer the panzanella to
a large serving platter and top with the chicken. Garnish with the extra basil leaves