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red peppers capers sweet black olives anchovies clove garlic oregano Provolone cheese parsley bread crumbs olive oil tomatoes salt
Viewed: 23 - Published at: 9 years agoIngredients
- 10 small sized red peppers (papaccella napoletana)
- 1 tablespoon salted or pickled capers, rinsed
- 10 pitted sweet black olives, coarsely chopped
- 2 or 3 salted anchovies (canned if need be), rinsed, boned, and chopped
- 1 clove garlic, minced
- Oregano to taste
- 100 grams of Provolone cheese
- 1 small bunch parsley, minced
- 3 tablespoons bread crumbs
- 3/4 cup olive oil
- 12 fresh small tomatoes ("pachino" or "datterino" varieties), chopped
- Salt and pepper
Method
- Pre-heat over to 180C/350F.
- Wash the red peppers, carefully cut the tops off and remove the seeds and ribs.
- Heat 1/4 cup olive oil in a skillet and saute onion and garlic until pale-goldenwith, about 5 munutes.
- Stir in the, tomatoes.
- Cook over an extremely low flame for a few minutes, until they are soft but not disintegrating.
- Then stir in the minced anchovies.
- Remove skillet from heat and stir in the bread crumbs, capers, Provolone cheese (cut into small)cube, pine nuts, oregano and ground black pepper to taste.
- Taste the mixture and add salt if need be.
- Fill the peppers with the mixture.
- Put the peppers in a well-oiled ovenproof dish, sprinkle them with oil to taste (Id go with a quarter cup or so) and roast them for 1/2 to 3/4 of an hour.
- Theyre wonderful served cold, and even better the next day.
