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Salsiccia Peperonata al Forno | Spicy Pepper Casserole
(0)
45 min
Under an hour
Knuspr-Küche
Sonnengereifte Paprika und saftige italienische Salsiccia, im Ofen mit fruchtigen Kirschtomaten geschmort und goldbraun mit cremigem Mozzarella überbacken. Ein herrlich unkompliziertes mediterranes Wohlfühlessen für den Spätsommer.
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat (180 °C fan). Prepare a large baking dish.
Wash, deseed, and cut the red and yellow bell peppers into bite-sized strips about 2 cm wide. Peel the red onions and cut into fine wedges. Peel and finely chop the garlic cloves. Wash and halve the cherry tomatoes.
Searing & mixing
Squeeze the salsiccia out of its casing and form into bite-sized balls or tear into coarse pieces. Heat 1 tbsp of olive oil in a large pan and sear the salsiccia all over for about 3 to 4 minutes until golden brown. Then remove from the pan.
Chef's tip
For a subtle kick of heat, you can choose spicy salsiccia piccante or mix a pinch of chili flakes into the vegetables.
This hearty peperonata tastes fantastic warm out of the oven, but can also be enjoyed lukewarm as a Mediterranean appetizer.
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