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Italian peperonata is a stewy mix of silky sweet peppers, with allium(s), olive oil and sometimes tomatoes. How the dish is made and the ingredients that flavor it vary from region to region. This version features an agrodolce—or sweet and sour—taste profile that is typical of Sicilian cuisine. We’ve paired the stewed peppers with polenta to create a dish satisfying enough to be a light main. If you prefer, however, skip the polenta and serve the peperonata as an antipasto, with grilled or pan-seared meaty fish such as tuna, swordfish or salmon, or with grilled or roasted pork.
tablespoons extra-virgin olive oil, plus more to serve
cup pine nuts
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