Peperoni ripieni - stuffed peppers
Each village in the valley has a different way of making this dish. Some use raisins and walnuts, others wine and capers. In Foglianise we do it like this...
For 4 people you will need:
- 12 small, long red peppers
- 150g tomatoes, finely chopped
- 3 garlic cloves, finely chopped
- 50g fresh mint, finely chopped
- 50g fresh parsley, finely chopped
- 30g fresh basil, finely chopped
- 250g sourdough bread crumbs
- 50ml good extra virgin olive oil
- Salt to taste
- Sunflower oil
- Sour dough crusts cut into squares
- Chilli, optional
- Anchovies, optional
- Leave the peppers for a couple of days so that they ripen.
- Finely chop the tomatoes, garlic and herbs, mix with the breadcrumbs, oil and salt. and leave to marinate for 24 hours in a covered bowl in the fridge.
- Cut out the end off the peppers and gently take out the insides - making sure the hole is small as can be.
- Gently fill the peppers with the mix, not too tightly though, as they will burst during cooking.
- Stuff the end with a square of crust so that the filling can't come out.
- Cut a small cross in the tip of the pepper so they don't burst while cooking.
- Heat a large frying pan with sunflower oil, and arrange the peppers base down, peppers standing tall.
- After 5 mins they can fall over and continue frying, turning often for a further 5 minutes.
- Leave to cool and then serve as a starter, or freeze for up to 3 months.