Name: Peperoni Arrotolati (Stuffed Rolled Peppers)
Yield: Serves 4-8
Cuisine: Italian
Ingredients: salt and pepper; 4 large, fleshy red and/or yellow peppers; olive oil; 1 tbsp pine nuts; 4 tbsp fresh breadcrumbs; 1 tbsp finely chopped flat-leaf parsley; 1 tsp salted capers, soaked and drained; 3 tsp raisins; 8 anchovy fillets in oil, drained and finely chopped; 2 tbsp olive oil; 20 g dried breadcrumbs

Preparation info

Serves
4-8

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“Peppers and aubergines are the main players in the Pugliese cuisine. Peppers are fried, dried, regenerated, roasted, cooked with tomatoes, stuffed, grilled, preserved in vinegar... there’s no limit to their versatility. I ate this dish for lunch in a trattoria in Lecce. It was so exhilaratingly good that I decided to make it for myself.”