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Peperoni Ammollicati al Forno | Sicilian Oven-Baked Bell Peppers
(0)
55 min
Under an hour
Knuspr-Küche
Süße rote und gelbe Paprikastreifen, im Ofen geschmort und mit einer knusprig-würzigen sizilianischen Kruste aus Semmelbröseln, geriebenem Parmesan, Kapern, schwarzen Oliven, Pinienkernen und Rosinen überbacken. Ein herrlich aromatischer mediterraner Auflauf-Klassiker!
Ingredients
Preparation method
Preparation & preparing the bell peppers
Preheat the oven to 200 °C top/bottom heat (180 °C fan). Brush a large baking dish with 15 ml extra virgin olive oil.
Thoroughly wash the red and yellow bell peppers, quarter them, and remove the seeds and white inner membranes. Cut the pepper quarters into strips about 2 to 3 cm wide.
Peel and finely chop the garlic cloves. Coarsely chop the black olives, rinse the capers briefly with cold water, and pat them dry.
Chef's tip
Traditionally Sicilian: The delicate combination of sweet raisins and salty capers gives the dish its typical Sicilian agrodolce flavor (sweet and sour / contrast-rich). For an even heartier flavor, you can also fold 2 chopped anchovy fillets into the breadcrumbs.
Great to prepare in advance: You can prepare the dish completely in the baking dish and store it covered in the refrigerator for up to a day before baking. Then simply bake in the oven for 5 minutes longer.
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