bowl. Pour the resulting purée into
the pepper and wine mixture. Cook
gently for another 5 minutes or so.
The peppers should not be too soft.
Pebronata sauce is strongly
flavoured, dark, aromatic, and
interesting, with a character rather
different from that of any other
Mediterranean sauce.
For a beef stew to which this
sauce is added see the recipe for
pebronata de bœuf, p. 83. White
wine is specified for the initial
cooking of the beef. If it is more
convenient, more of the same red
wine used for the sauce can go into
the beef stew.