This is a typical Umbrian rural dish – of la cucina povera. I learned to make this simple but delicious dish from my farm neighbors, who often made it when the bell peppers abounded in their vegetable gardens. Note that the ingredients are green, red, white = the Italian flag.
Ingredients:
- 4-5 green bell peppers
- 1 large white onion
- 5-6 very ripe Roma tomatoes
- extra-virgin olive oil (q.b. – “quanto basta” or “as much as you need”)
- salt q.b.
- zucchini, 1 or 2 small ones (optional addition)
Heat olive oil in frying pan. When you can tell that the oil is hot (put in one piece of white onion and watch to see when it starts to sizzle), add chopped onions, then peppers. Simmer a few minutes til peppers start to seem tender, then add tomatoes cut into small pieces. Add sliced zucchini, too, if you wish. Salt to taste. Simmer til cooked. Serve hot.
Bandiera con le Uova (with eggs)
When bandiera is ready, stir in 4 or 5 beaten eggs… and you have made dinner!