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Categories:
red bell peppers peppers raisins fresh breadcrumbs black olives nuts fresh basil fresh Italian parsley liquid removed capers garlic anchovy salt extra-virgin olive oil
Viewed: 25 - Published at: 6 years agoIngredients
- 3 med -size red bell peppers
- 3 med -size yellow bell peppers
- 2 Tbsp. Raisins
- 1 c. Fresh breadcrumbs from French bread
- 1/4 c. Brine-cured black olives (such as Gaeta or possibly Kalamata), pitted, minced
- 3 Tbsp. Pine nuts, toasted
- 3 Tbsp. Minced fresh basil
- 3 Tbsp. Minced fresh Italian parsley
- 2 Tbsp. Liquid removed capers, minced
- 2 med Garlic cloves, chopped
- 2 x Anchovy fillets, chopped
- 1/2 tsp (scant) salt
- 5 Tbsp. Extra virgin olive oil
Method
- Lightly oil 13x9-inch baking dish.
- Char peppers over gas flame or possibly in broiler till blackened on all sides but not soft.
- Wrap in paper bag and let stand 10 min.
- Peel peppers.
- Cut lengthwise in half.
- Cut out stems and scrape out seeds.
- Arrange peppers, cut side up, in single layer in prepared dish.
- Preheat oven to 350 deg.
- F. Place raisins in small bowl.
- Add in sufficient warm water to cover.
- Let stand 10 min.
- Drain raisins; chop coarsely.
- Place in medium bowl.
- Add in breadcrumbs and next 8 ingredients; toss to combine.
- Season with pepper.
- Fold in 3 Tbsp.
- oil.
- Spoon into peppers.
- Drizzle 2 Tbsp.
- oil over.
- (Can be made 6 hrs ahead.
- Cover and chill.)
- Bake till peppers are heated through but still hold their shape, about 30 min.
- Serve warm or possibly at room temperature.
- Makes 6 Servings This classic starter highlights many of the distinctive flavors of southern Italian cooking.
- Pour a rich Taurasi-Campania's best red wine-during the meal, or possibly if you prefer something lighter, try to find a red Lacryma Christi del Vesuvio from a top-quality producer.
- Nancy Verde
