The “Ammuddicati” Peppers cooked in Air Fryer or in a pan, are a typical Sicilian recipe, an explosion of Mediterranean scents and flavors. Not just a side dish to accompany fish or meat main courses, but also a delicious condiment, excellent either warm or cold, perfect for this season.
The “Ammuddicati” Peppers are prepared with capers, olives, oregano, pine nuts, parsley, garlic, and pecorino, which give this dish a strong flavor without overpowering the taste of the pepper, but enhancing it further. The characteristic of this recipe is the use of stale bread that is toasted in a pan with extra virgin olive oil and garlic, providing that pleasant crispy texture to the palate. It’s also a way to recycle and not waste leftover bread, but you can substitute it with breadcrumbs if you don’t have any.
Pepper recipes are all good and can be paired with other foods like these delicious Sweet and Sour Meatballs
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop, Air Frying
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
Ingredients for 4 servings
- 2 red peppers (and/or yellow)
- 1 oz extra virgin olive oil
- 1 clove garlic
- 1.4 oz salted capers
- 2.8 oz olives
- 1 bunch chopped parsley (fresh)
- to taste salt
- 1.4 oz Pecorino Romano (grated)
- 1.1 oz pine nuts
- to taste dried oregano
- 3.5 oz stale bread
- 1 clove garlic
- 0.7 oz extra virgin olive oil (5 tablespoons)
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Tools
What you need to prepare “Ammuddicati” peppers
- 1 Cutting board
- 1 Knife
- 1 Baking pan
- 1 Air fryer
- 1 Mixer
- 1 Pan
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Steps
How to prepare “Ammuddicati” Peppers
First, desalinate the capers by putting them in a bowl with water for 10/15 minutes. Rinse them under running water to remove the salt and set them aside. Move on to the peppers: wash and dry them, cut them in half and remove the top. Remove the seeds and the white filaments.
After doing this, you can cut them into strips not too thin, you can leave them long or cut them in half
When you have finished slicing them, transfer them to the baking pan that you will use for cooking with a clove of garlic and 2 tablespoons of extra virgin olive oil
Mix and cook in the fryer at 356°F for 15 minutes. Stir a couple of times during cooking
After the first cooking, add the capers, pine nuts, olives and mix
Put the pan back in the fryer and cook at 392°F for 10 minutes, stirring halfway through. At the end of cooking, remove the garlic, salt to taste, and transfer the cooked peppers to a soup bowl
Cut the stale bread and put it in the mixer bowl
Start the mixer and chop it completely
In a large pan, brown the garlic with the oil and add the breadcrumbs. Toast them over high heat, stirring and making sure they don’t burn. When the breadcrumbs have an amber color, they are ready. Remove the garlic and while the breadcrumbs cool, chop the parsley and add it to the peppers
Now you can add the breadcrumbs, the pecorino, the oregano, adjust the salt if necessary and mix well. You can also add a drizzle of raw oil. Now your “Ammuddicati” Peppers are ready to be served
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Variations and Tips for “Ammuddicati” Peppers
For “Ammuddicati” peppers, I recommend using Gaeta or Taggiasca olives, they will make the dish even more flavorful. If you want a milder taste, replace the Pecorino Romano with Parmesan.
Pan Cooking “Ammuddicati” Peppers
You can perform the entire recipe in a pan following the same steps as for cooking in the fryer, covering with a lid during cooking
