The gratinated peppers, commonly known as gratinated peppers, are colorful, crispy on the surface and soft inside, with that tasty and strong touch given by the anchovies. And note that there is no cheese to cover the taste.
The combination of anchovies and peppers creates a perfect balance where neither flavor overpowers the other but both enhance each other.
Easy and quick to prepare; you can cook them both in an air fryer and in the oven.
With just a few ingredients you have a side dish that rocks. The secret is to prepare plenty because they disappear in a flash.
Ideal to serve as a side dish or appetizer.
Peppers are an ingredient that is never missing in my kitchen, in fact, you can also find them in Mediterranean salad, roasted, stuffed, and Ligurian style and in many other recipes that you can find by visiting my blog.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Gratinated Peppers
- 2 yellow peppers
- 2 red peppers
- 1 cups breadcrumbs
- 8 fillets anchovies in oil
- 4 tbsps extra virgin olive oil
- 1 bunch parsley
- to taste fine salt
Tools
- 1 Chopper
- 1 Cutting Board
- 1 Bowl
- 1 Air Fryer
- Containers
- Absorbent Paper
- 1 Baking Tray
- Baking Paper
Steps to Prepare Gratinated Peppers
To prepare the gratinated peppers, start by washing the peppers thoroughly under running water.
Dry them with absorbent paper or a cloth. Cut them in half lengthwise and remove the seeds and filaments, as these can give a bitter taste.
Cut them on a cutting board with a knife, into long strips as shown in the photo, keeping the skin on, and set aside
In the bowl of the chopper pour the extra virgin olive oil, the drained anchovy fillets, and the parsley.
Chop everything
In a bowl put the breadcrumbs and pour over the olive oil and anchovy dressing and mix until the ingredients are combined. Salt lightly as the anchovies already add saltiness to the dish.
Add the peppers and mix to coat them well.
If you are using a static oven, arrange them on a tray with baking paper and cook at 392 degrees Fahrenheit for 20-25 minutes: the surface should become golden and crispy, while the peppers should be tender but not mushy.
If you are using the air fryer cook at 356 degrees Fahrenheit for 12-15 minutes, turning them midway through cooking.
Once cooked, let them rest for a minute outside the fryer, serve and … enjoy your taste!
Tips and Storage for Gratinated Peppers
Choose firm peppers without blemishes, with smooth skin.
Prefer red or yellow peppers as they are sweeter and caramelize better during cooking; green ones are more bitter.
Do not overload the air fryer; air must circulate.
Check the cooking towards the end: the breading should become golden without burning.
Store gratinated peppers in an airtight container or wrapped in cling film in the fridge for two days.
Before serving, you can reheat them in the oven or air fryer for 3-5 minutes at 338°F to restore crispness.
Gratinated peppers can be frozen, but the texture of the breading might change slightly. Store in a suitable container or bag. Thaw in the fridge and heat for a few minutes in the air fryer or oven.
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FAQ (Frequently Asked Questions)
Can frozen peppers be used?
No. Frozen peppers release a lot of water, and the breading may become soggy.
What can I substitute anchovies with?
You can use tuna or capers.
