Bell Peppers Filled with Capers, Olives, Anchovies, Raisins
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CATEGORY
CUISINE
TAG
YIELD
Grains
Italian
1
Servings
INGREDIENTS
3
Medium-size red bell peppers
3
Medium-size yellow bell peppers
2
tb
Raisins
1
c
Fresh breadcrumbs from French bread
1/4
c
Brine-cured black olives (such as Gaeta or Kalamata), pitted, chopped
3
tb
Pine nuts; toasted
3
tb
Chopped fresh basil
3
tb
Chopped fresh Italian parsley
2
tb
Drained capers; chopped
2
md
Garlic cloves; minced
2
Anchovy fillets; minced
1/2
ts
(scant) salt
5
tb
Olive oil
INSTRUCTIONS
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 to MC-Recipe Digest V1 #835 by Leon & Miriam Posvolsky
<miriamp@pobox.com> on Oct 10, 1997
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