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Recipe Summary


4 1/2 tsp Lucini® Premium Select Extra Virgin Olive Oil® 1 red onion, thinly sliced 1 red bell pepper, seeded and julienned 1 orange bell pepper, seeded and julienned 1 yellow bell pepper, seeded and julienned 1 tbsp sea salt 3/4 cup sugar 3/4 cup Lucini® Pinot Noir Vinegar Pinch of crushed red pepper Freshly ground black pepper


Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, until translucent, about 3 minutes. Add the bell peppers and 1 tablespoon salt and cook until the mixture thickens, about 5 minutes more. Season with salt, crushed red pepper, and black pepper. Cool. Serve on top of Chef Spike's Pork and Pancetta Burger - Courtesy of Chef Spike Mendelsohn “The best thing about peperonata? Longevity. Awesome to have in the fridge for late-night nibbles and pick-me-ups for the week. This recipe has a nice kick to it.” - Chef Spike Mendelsohn

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