The gratinated peppers are a delicious and versatile dish that is a delicacy in many cuisines worldwide.
This simple and tasty recipe allows you to fully appreciate the sweet flavor of peppers.
Everyone loves them! Ideal to serve as a side dish, but also among appetizers and on summer buffet tables!
Peppers are a very versatile vegetable, with which you can create many recipes: colorful and original appetizers, sauces for pasta, risottos, side dishes, and salads.
They are also very beautiful to look at thanks to their bright colors. In this post, I propose the roasted peppers recipe, excellent for accompanying meat dishes.
Cooked this way they are very digestible because the skin has been removed.
Usually, in the period of August and September in Naples, unless you live in the city, the countryside areas are full of farmers selling at 0 km and particularly, at this time, they are full of crates of yellow, red, and green peppers.
And, for the first time I saw and appreciated this side dish.
I remember very well the day 12 years ago, perfectly when I tasted this side dish, which I highly appreciated.
The taste, the aroma, the deliciousness of these breadcrumbs sautéed peppers overshadowed everything else on my plate.
My mother-in-law calls them peppers au “gratin” thanks to the texture given by the breadcrumbs, they are prepared in a pan and are very simple to make, a perfect side dish to accompany pan-fried meat, sausages, and cheeses … Try them, they are delicious.
Various ways to make roasted peppers: on the grill, in the oven, or directly on the gas stove.
Let’s see together how to prepare this delicious side dish with peppers!
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Stove, Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 129.31 (Kcal)
- Carbohydrates 11.75 (g) of which sugars 5.43 (g)
- Proteins 2.32 (g)
- Fat 8.12 (g) of which saturated 1.22 (g)of which unsaturated 1.09 (g)
- Fibers 2.82 (g)
- Sodium 434.44 (mg)
Indicative values for a portion of 4 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 for Gratinated Peppers
- 2.2 lbs peppers (red and yellow)
- 2.1 oz black olives (green and black)
- 1 tsp capers
- 1 clove garlic
- 1.76 oz breadcrumbs
- 4 tbsps extra virgin olive oil
- to taste fine salt
Tools
- Frying pan
- Colander
Preparation of Gratinated Peppers
Wash and dry the peppers.
Turn on the gas stove and place it on one side. The flame should not be too high, otherwise, they will char.
Turn the pepper as needed, placing them vertically as well to cook the ends.
Once the skin has turned black, remove them from the heat.
To remove the skin, I recommend closing the still-hot peppers in a yellow paper or plastic food bag.
Wait 10 minutes so the roasted skin detaches better from the pulp.
Remove the stem and internal filaments from the pepper.
Cut the roasted peppers into strips.
(If you do not want to cook them on the stove, here is the oven procedure.
Wash the peppers, dry them, and roast them on a grill turning them until each side is well browned, or in the oven at 392°F for 20 minutes.
Once roasted, cover them with a lid and let them cool to facilitate peeling.
Once softened, clean the peppers by cutting away the top part, removing seeds and white filaments, and peeling them by running them under running water, cut them into strips and set aside).
Meanwhile, take a non-stick pan, sauté a drizzle of extra virgin olive oil with a garlic clove.
Add the capers and olives.
Sauté for a couple of minutes and add the peppers.
After a few minutes, add the breadcrumbs.
Let it dry but not too much and lightly brown the bread.
Plate and serve while still hot.
Enjoy your meal.
Advice
Serve the peppers hot, cold, or at room temperature.
If you like, you can also add some anchovy fillets in oil to give an extra kick to the flavor.
I recommend serving the breadcrumbs sautéed peppers at room temperature, they will be even better! If you like, add a bit of chopped parsley.
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Video Recipe
https://blog.giallozafferano.it/gustoamoreefantasie/wp-content/uploads/2022/07/video-1658927165.mp4
