The recipe we propose is a popular dish from Puglia, when it was classic to prepare a lunch or dinner with only the produce of the earth.
Let us try it together since it is an ancient recipe, but current since people today like to eat light.
- 4 yellow and red peppers
- 2 eggs
- 2 3/4 US cups of breadcrumbs
- 1 cup of grated Pecorino Romano cheese
- 2 cloves of garlic
- 2 desalted anchovies
- 1 hot chili pepper
- a handful of capers
- parsley and basil to taste
- salt and pepper to taste
- extra virgin olive oil to taste
In a bowl, combine the parsley, basil, chili pepper, garlic, capers, and anchovies already washed and dried.
We add the breadcrumbs softened in water, beaten eggs, grated cheese, a little salt and pepper to taste.
We roast the peppers in the oven, being careful not to break them.
Let’s take them out of the oven and let them cool.
Let’s peel them and cut them into long slices.
Let’s lay them out on the tabletop and stuff them with the mixture we have already prepared.
Let’s roll them up like rolls and arrange them in an oven dish.
Let’s drizzle them with a little oil and bake at 350 F for about 30 minutes.
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