Baked peppers (Peperoni gratinati)
4
EASY
PREP TIME
10 MINS
COOK TIME
30 MINS
TOTAL TIME
40 MINS
RECIPE PROVIDED BY
Zia Lucia
PRINT
INGREDIENTS
- 4 peppers (yellow and red)
- 1 clove of garlic, sliced
- 6 cherry tomatoes (optional)
- 2tbsps capers
- 4 tablespoons grated Parmigiano Reggiano
- 8tbsps fresh breadcrumbs
- 2tbsp parsley
- Terre Di San Vito extra virgin olive oil
- Salt and pepper
INTRODUCTION
The delicious aromas will overwhelm you. Zia Lucia’s traditional Peperoni al forno can be eaten as a starter or side dish. Incredible with fish or meat. It is rich in vitamins and minerals and is one of the most typical of Apulian delights.
The smell of the peppers roasting will
make your stomach rumble. It is quick and easy but the flavour that comes from these few ingredients is incredible! In Puglia, as well as the wine and olives, we are well known for our love of vegetables. They grow in abundance here and our family makes the most of this vegetable. This is another very simple traditional dish, drawn directly from the ‘poor people’s’ recipes which we know so well.
METHOD
Preparing the peppers
- Preheat the oven to 200.
- Wash the peppers.
- Cut them into halves, remove the stalks and seeds and place them in an oven dish (with the tomatoes).
- In a bowl, mix together the: breadcrumbs, chopped parsley, garlic, grated cheese and capers.
- Salt and pepper the peppers then add the breadcrumb mix over the peppers.
- Try to cover all the peppers.
- Drizzle over the top a little extra virgin olive oil.
- Add ¼ cup water to the base of the dish then place the peppers into the hot oven.
- Cook for about 20-30 minutes or until the breadcrumbs are golden (not burnt) and the peppers are soft and succulent.
To serve
- [Pepperoni Gratin is excellent as a hot side dish to fish or meat.
- Can be served cool as part of a mixed platter of antipasti.
Buon appetito!
Top tips
- Try them with tuna and some capers
and you will get an excellent second course - Ideal for those who want to taste something typical of Puglia and genuine at the same time.
- I usually use two or three times the amount of peppers as they go so quickly in my house!
- Can use courgettes, aubergines, tomatoes or fennel for this recipe.
Serve with a bottle of our fabulous Terre Di San Vito Apeneste white wine.
