Festa Monini: colors, sounds and tastes of Umbria

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Stuffed peppers

Medium
75 MIN

Ingredients

FOR 4 SERVINGS
Pepper
4
Eggplant
1
Garlic
1 clove
Small capers in vinegar
1 spoon
Fresh parsley
as needed
Anchovy paste
as needed
Fleshy tomatoes
2-3
Bread crumbs
2 spoons
Extra Virgin olive oil
as needed
Salt
as needed
Pepper
as needed

Preparation

  1. Prepare the peppers resting them close to the flame so as to scorch the skin from all sides. Then with the aid of a cloth remove the skin and, finally, remove the stalk and seeds.
  2. Now prepare a mixture with chopped capers, parsley, garlic and baby tomatoes.
  3. In a frying pan add two tablespoons of Extra Virgin olive oil and fry 1 tablespoon of breadcrumbs. After two minutes add a little anchovy paste and the chopped mixture prepared earlier. Add salt and pepper to taste, simmer slowly for a few minutes.
  4. Finally, add the eggplant, stir and remove from heat.
  5. With a spoon, fill the peppers, to the brim but not over. Arrange in a baking dish, drizzle with Extra Virgin olive oil and sprinkle with the remaining bread crumbs. Bake at 220° C for 20 minutes, serve hot.

A little extra