Bandiera, the typical Umbrian peperonata

Today we discover how to prepare the flag, a very old Umbrian recipe whose preparation is similar to peperonata.

The flag is a recipe for a side dish typical of Umbrian cuisine which owes its name to the color of the ingredients that compose it. Fundamental to prepare this typical product are green peppers, white onions and tomatoes. Wanting to simplify the description as much as possible, we could say without fear of being proven wrong, that the recipe for the flag is nothing more than a peperonata .

The original recipe is then accompanied by other versions , more or less rich in vegetables. In order not to excessively distort the dish, we wanted to follow the traditional recipe by adding just some courgettes to make it even tastier. If you prefer to rely on tradition you can safely omit them. Let’s see all the steps together.

How to prepare the flag recipe

1. First, peel the onion, slice it thinly and brown it in a pan with the oil.
2. When tender, add the washed green pepper , deprived of seeds and white internal filaments and cut into strips of half a centimeter.
3. Finally, add the tomatoes and courgettes and wash and cut into pieces of one centimeter. Be careful to choose a well-ripened variety.
4. Season with salt and pepper, cover and cook over medium heat for 30 minutes . Serve your side dish piping hot.

This ancient Umbrian recipe is very similar to the more classic peperonata . Choose the version you prefer and don’t forget to experiment: just add diced potatoes to get an even richer side dish.

storage

The flag can be stored in the refrigerator in an airtight container for 2-3 days . We advise you to heat it in a pan before consuming it.