This is a Roman classic, the sort of thing you'd catch a waft of on a summer morning, to be ready in time for lunch. This recipe is inspired by Roman-resident Rachel Roddy's brilliant first cookbook, My Kitchen in Rome: Recipes and Notes on Italian Cooking. I particularly like her method of roasting the red peppers separately, then peeling their skins off, adding them to the stew at the end. But if you like (or you are like me and can't stand to turn on the oven in the summer time and don't mind the skin of peppers), you can add the raw peppers, sliced into strips, at the beginning along with the tomatoes. <br /> <br />She has the pancetta as an optional element, but it brings a welcome hit of salty flavor that balances the sweetness of the peppers. <br /> <br />This is best served with plenty of bread to mop up sauces—but mashed potatoes, rice, or couscous do nicely, too.
Oct. 1, 2021, 11:50 a.m.
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