| previous | next |
Title: Bell Peppers Filled with Capers, Olives, Anchovies, Raisins
Categories: None
Yield: 1 Servings
3 medium-size red bell peppers 3 medium-size yellow bell peppers
2 tablespoons raisins 1 cup fresh breadcrumbs from French bread 1/4 cup brine-cured black olives (such as Gaeta or Kalamata), pitted, chopped 3 tablespoons pine nuts, toasted 3 tablespoons chopped fresh basil 3 tablespoons chopped fresh Italian parsley 2 tablespoons drained capers, chopped 2 medium garlic cloves, minced 2 anchovy fillets, minced 1/2 teaspoon (scant) salt 5 tablespoons olive oil
Lightly oil 13x9-inch baking dish. Char peppers over gas flame or in broiler until blackened on all sides but not soft. Wrap in paper bag and let stand 10 minutes. Peel peppers. Cut lengthwise in half. Cut out stems and scrape out seeds. Arrange peppers, cut side up, in single layer in prepared dish.
Preheat oven to 350 deg. F. Place raisins in small bowl. Add enough hot water to cover. Let stand 10 minutes. Drain raisins; chop coarsely. Place in medium bowl. Add breadcrumbs and next 8 ingredients; toss to combine. Season with pepper. Mix in 3 tablespoons oil. Spoon into peppers. Drizzle 2 tablespoons oil over. (Can be made 6 hours ahead. Cover and chill. ) Bake until peppers are heated through but still hold their shape, about 30 minutes. Serve hot or at room temperature.
Makes 6 Servings This classic starter highlights many of the distinctive flavors of southern Italian cooking. Pour a rich Taurasi-Campania's best red wine-during the meal, or if you prefer something lighter, try to find a red Lacryma Christi del Vesuvio from a top-quality producer. Nancy Verde Barr, Bon Appetit, May 1997 Posted by Miriam Podcameni Posvolsky
Posted to MM-Recipes Digest V4 #7 by Bill Spalding previous next