Name: Peperoni Imbottiti
Yield: Serves 4
Cuisine: Italy
Ingredients: olive oil; 4 juicy fat red and yellow peppers; salt and pepper; a pinch of dried oregano; 30 g (1 oz) black olives, stoned and chopped; 1 large clove garlic, finely chopped; 1 teaspoon capers, washed and chopped; 30 g (1 oz) anchovy fillets, cut into thinner strips; 115 g (4 oz) cubes of white, slightly stale bread

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

About

The success of this wonderful Campanian speciality depends upon the sweetness and juicy texture of the peppers in the summertime. They must be red and yellow and carefully singed over a naked flame to remove all the outer transparent skin.

An alternative to this filling can be made with small pasta shapes boiled until soft, then dressed with olive oil, capers, chopped anchovies and olives.