Among the recipes with peppers, the so-called “peppers with breadcrumbs” are one of my favorite side dishes, not only because they are tasty, aromatic, and versatile, but because they allow me to use leftover bread. This recipe has been personalized according to my tastes, which is why I call them “my way”. Besides rustic bread, you can use gluten-free bread, sandwich bread, baguette, whole wheat bread, etc… Basically, anything you already have at home. I always prepare them in abundance, as they keep in the fridge for two or three days and are delicious even cold. With peppers and breadcrumbs, I stuff savory pies, sandwiches; or use them as a side dish for grilled fish and meat, dishes like braised beef, boiled meats, chicken rolls, turkey, and so on. Peppers with breadcrumbs can be included in the “leftover recipes” category, a respectable category, because it allows us not to waste anything in the kitchen, to elaborate or re-elaborate traditional and non-traditional foods, to enjoy them in a new and diverse way.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 4 Peppers (medium-sized)
- 3 slices Bread (can be gluten-free)
- 2 fillets Anchovies in oil
- as needed Capers
- 3 tablespoons Extra virgin olive oil
- as needed Oregano (fresh or dried)
- 1 tablespoon Pecorino romano
Preparation
Wash the peppers, cut them in half, remove the seeds and white edges, and slice them into strips.
In a non-stick pan, heat 3 generous tablespoons of extra virgin olive oil with 2 anchovy fillets and some desalted capers.
When the oil is hot and the anchovy fillets have completely melted, add the peppers and let them cook for about 15-20 minutes over medium heat, stirring often, until they begin to soften. (the consistency of the peppers depends on personal taste).
Meanwhile, extract the crumbs from the bread, put them in a blender with the oregano, and reduce them into small crumbs (the size of the crumbs also depends on personal taste).
As soon as the peppers begin to soften, remove them from the pan and transfer them to a plate.
In the still-hot pan, toast the crumbled bread over high heat for about a minute until golden.
At this point, add the peppers back to the pan, the grated pecorino, another pinch of oregano, mix and let them flavor over medium heat for another 5 minutes, stirring often, to prevent them from burning.
They can be served hot, warm, or cold from the fridge.
Bon appetit
