Peppers with breadcrumbs (also known as ammuddicati) are a flavorful side dish from the Southern Italian tradition, particularly Sicily, Calabria, and Puglia, where crunchy breadcrumbs meet the sweetness of peppers, creating a rustic, tasty, and very easy-to-make dish. The peppers are cut into strips and sautéed in a pan with extra virgin olive oil and garlic, then “breaded,” enriched with toasted stale breadcrumbs, olives, and aromatic herbs. There are many variations of this recipe, which include the addition of pine nuts, grated cheese, raisins, anchovies… in this case, I chose a very simple basic version, which you can customize to your liking. Breadcrumbs peppers are excellent as a side dish but also as an appetizer, paired with bruschetta, or as a pasta condiment… try them because they are delicious!
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 116.16 (Kcal)
- Carbohydrates 15.63 (g) of which sugars 5.65 (g)
- Proteins 2.96 (g)
- Fat 4.40 (g) of which saturated 0.49 (g)of which unsaturated 1.38 (g)
- Fibers 3.20 (g)
- Sodium 386.14 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 peppers
- 2 tablespoons taggiasca olives (or another variety)
- 1 slice bread
- 1 tablespoon breadcrumbs
- parsley (or basil)
- 1 clove garlic
- extra virgin olive oil
- salt
Tools
- 2 Pans
- Chopper
Preparation
Clean the peppers by removing the seeds and internal filaments, wash them and cut them into strips.
Put them in a pan (1) with a drizzle of oil and a clove of garlic, salt them and cook over medium heat for about ten minutes, stirring often.
Meanwhile, break the bread into pieces and chop it in a mixer.
Transfer the crumbs to a non-stick pan, add the breadcrumbs and a drizzle of extra virgin olive oil. Toast all for a few minutes until the bread is golden and slightly crunchy (2).
When the peppers are cooked, add the toasted bread, the olives, and a handful of chopped parsley (3).
Mix and let the flavors blend for 3-4 minutes, being careful not to burn the crumbs.
Breadcrumbs peppers are ready, you can serve them hot, but they are also delicious at room temperature.
Tips and Notes
You can use different varieties of peppers, as long as they have firm and meaty flesh.
Adjust the cooking times to your taste, keeping in mind that the peppers should remain firm.
You can add other aromatic herbs, like basil or oregano. You can add capers, anchovies, or omit the olives.
FAQ (Questions and Answers)
What kind of bread should I use?
You can use a regular slice of homemade bread from your area, preferably a bit stale. Alternatively, sandwich bread is also fine. If you prefer, you can omit the breadcrumbs.
