Peperonata with zucchini
In this recipe, I put the emphasis on the onion. A good-quality onion, properly stored, keeps easily for several months. Yet you can tell right away when one has sat too long in warehouses: the skin becomes very hard, the flesh porous and dry, the texture soft or floury. It then loses a lot of its flavour. A younger onion, harvested and well stored for only one or two months, stays firm, juicy and noticeably more aromatic. That’s the one I used, and it really makes a difference to the dish.
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