Peperoni Ripieni (Stuffed Peppers) (Mario Batali) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
2 fresh dinner rolls, outside grated off, inside shredded by hand |
3 tablespoons plus 4 tablespoons extra virgin olive oil |
1 bunch italian parsley, finely chopped to yield 1/4 cup |
4 canned anchovy fillets, rinsed, drained and finely chopped |
2 tablespoons plus 2 tablespoons freshly grated pecorino romano |
2 tablespoons pickled capers |
2 cloves garlic, finely chopped |
salt and pepper, to taste |
4 yellow bell peppers, tops cut off and reserved, seeds and pith removed |
Directions:
1. Preheat the oven to 350 degrees F.
2. In a medium bowl, place the shredded bread and drizzle with 3 tablespoons extra virgin olive oil. Add the parsley, anchovies, 2 tablespoons cheese, capers and garlic and mix well to combine. Season aggressively with pepper and timidly with salt, then slowly mix in the remaining 4 tablespoons olive oil to form a fairly soft paste. Divide the mixture evenly among the 4 hollowed peppers (do not pack the mixture in too tightly) and top with the remaining 2 tablespoons of cheese. Replace the top of each pepper and place each pepper in a baking dish that has been brushed with extra virgin olive oil. Bake in the oven for 20 minutes. Serve hot or cold.
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