Borettana Onions and bell peppers with anchovy sauce

A hearty side dish that enhances the gentle tang of the Borettana Onion from Emilia, perfect for accompanying meat and fish main courses

  • Gluten freesi
  • Veganno
  • Portatacontorno
  • DifficoltàSemplice
  • Tempo20 minutes
  • Persone4-6
  • Gluten freesi
  • Veganno
  • Coursecontorno
  • Level of difficultySemplice
  • Preparation time20 minutes
  • Serving4-6
Cipolline Borettane e peperoni con salsa all'acciuga

Ingredients for 4-6 people:

  • 500 g Borettana Onions from Emilia
  • 2 bell peppers
  • 2 anchovy fillets in oil
  • 1 clove of garlic
  • 1 bunch of parsley
  • extra virgin olive oil
  • salt and pepper

“Borettana Onions and bell peppers with anchovy sauce” is a side dish with an intense aroma and a hearty flavour, perfect for accompanying meat and fish main courses. The gentle tang of the Borettana Onions enhances the combination with the bell peppers and the contrast with the strong flavour of the sauce made with anchovies, garlic and parsley. Let’s take a look at the recipe.

How to prepare

Wash the bell peppers and cut them up into pieces. Clean the Borettana Onions from Emilia, then blanch them for 5 minutes in boiling water to soften them. Warm a pan or grill and cook the vegetables until crisp and golden brown.

In the meantime, prepare the sauce: place the parsley, anchovy fillets, clove of garlic, extra virgin olive oil and pepper in a blender and blend into a smooth emulsion; add salt only if necessary.

Season the Borettana Onions and the bell peppers with the anchovy and parsley sauce. Serve hot, immediately.