Recipe nicely provided by our Facebook friend Giovanna. We always say that "cooking is an act of love" and that "sharing is caring". We have a lot of friends that love us and care!
3 red bell peppers (or red and orange)
1/2 cup plain breadcrumbs
1/4 cup grated parmigiano reggiano
1 tbsp Sicilian capers, packed in salt and rinsed
1 tbsp freshly chopped parsley
4 tbsp Italian extra virgin olive oil
3 shotglasses water
Sicilian sea salt
Wash bell peppers, halve them and remove seeds and inner white ribbings, then cut them in big pieces. Cut capers in half.
In a large non-stick skillet with lid over medium heat, pour the olive oil, stir in capers and bell peppers and water; season with salt. Oil shoud not be warm, nor should the bell peppers fry or sautee.
Cook, covered with lid, on medium-low heat until bell peppers are soft, stirring every once in a while, checking if you need more water.
Once cooked, check if it needs to be adjusted with salt then turn off the heat. Stir in breadcrumbs, enough to absorb the liquid, then add parmigiano, stir again and sprinkle with parsley.
Serve immediately.
- They are great as side dish (for pork or chicken especially), but also in a mixed appetizer or as a bruschetta topping.
- They are great warm but also at room temperature.
- Giovanna's grandmother used to add some sugar at almost the end of cooking time (she does it often) to give the sweet-sour contrast.
- The reason why I always use and suggest Sicilian capers packed in salt, is beacuse this way, once you rinse salt away, all you add to your dish is the actual capers, not brine or vinegar.
- It can be vegan and lactose free if you leave cheese out. It can be gluten free as long as you use gluten free breadcrumbs (which are necessary in this dish)
- You can find a video for this recipe here
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