Peppers are a summer vegetable but they are still harvested in early fall. The following recipes are super simple and bring back the best summer memories around the table. Some fish lovers should add to the following ingredients some fresh tuna and celebrate the dish with some aromatic southern Italy's aromatic white wine such as those of Campania.
-Recipe from Naples:
Ingredients:
(serves 6)
5 tbs raisins
6 large red peppers
200g dry breadcrumbs
24 black olives
12 anchovy fillets
2 tbs chopped parsley
1 tbs chopped basil
3 tbs capers
125ml olive oil
Method:
Pour some boiling water over the raisins and allow them to swell for half an hour.
Wash the peppers and cut around the stems with a small knife, then remove the stem and the seeds attached. Shake out any remaining seeds and season the interior with salt and pepper.
Make the stuffing by mixing together the raisins, the breadcrumbs, the pitted and chopped black olives, the chopped anchovy fillets, the chopped herbs and the capers. Moisten this mixture with half the olive oil, season with black pepper and a pinch of salt, and proceed to fill the peppers with the mixture.
Stand the peppers in an ovenproof dish and pour the remaining olive oil over them. Bake in a moderately hot oven (180C) for one hour. The peppers are best served at room temperature.
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-Recipe from Sicily:
Ingredients:
(serves 6)
6 red peppers
6 aubergines
125ml Olive oil
5 tbs thick tomato sauce
30 green olives, pitted and chopped
2½ tbs capers
Method:
Char the peppers on a hot grill or on the open flame until the skins blacken and blister. Rest them in a sealed plastic bag for 20 minutes and then peel off the skin. Slit the peppers down one side and scoop out the seeds.
Peel the aubergines and dice into centimetre cubes. Fry them in olive oil for 10 minutes until they soften, then remove from the heat. Bind the aubergines with the tomato sauce, olives and capers, and season well.
Spoon the aubergine mixture into the peppers and then place them in a gratin dish, slit side down. Anoint with olive oil and bake in a medium oven (160C) for one hour. Best served at room temperature.
