richard gams wrote:

> Grazie, Anna Maria, but the recipe she showed was braised
> beef
> tenderloin mixed with chunky braised onions, peppers,
> zucchini (and
> maybe potatoes, I don't remember) braised separately but
> all mixed
> together in a serving bowl.

So that's peperonata served with meat, or vice-versa
if you prefer.
Peperonata in the center-north of Italy is usually
made without meat, just peppers and some other
vegetables, like zucchini, maybe potatoes...

Vilco