Peppers with breadcrumbs

By Caterina

This dish has always been able to keep children busy for entire afternoons. I remember my mother Agatina gathering us all around the wooden table in her kitchen and, armed with aprons and tea towels, we would compete to see who could ‘peel’ the most peppers.

This turned it into a game, and in the end, even the little ones who weren’t particularly fond of this dish enjoyed eating them. It is a side dish that we usually eat on summer evenings, accompanied by rolls or grilled meat.

ingredients for 4 people

250 g breadcrumbs
60 g grated caciocavallo cheese
4 red and yellow peppers
2 cloves of garlic
10 capers
5 pitted green olives
10 cherry tomatoes
Salt to taste
Parsley to taste
Extra virgin olive oil to taste
Pine nuts to taste

preparation

Clean and wash the peppers, cut them into strips, place them in a baking tray lined with baking paper and bake at 180°C for about 30 minutes.

Once cooked, remove the skin from the peppers. Season them by sautéing them in a pan with two cloves of garlic and a drizzle of oil. Meanwhile, season the breadcrumbs by adding the grated caciocavallo cheese, parsley, capers, olives, oregano, pine nuts and halved cherry tomatoes, and salt to taste.

Add the breadcrumbs to the peppers and brown everything in a pan for a few minutes. Finally, leave to cool and arrange on a serving dish.

Pair with a glass of Albarìa rosé