Peperoni al gratin (Peppers au gratin)
May. 2nd, 2021 08:56 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
the_cooking_momОчень вкусно!
Serves 4-6 as a side dish, 2-3 as an antipasto
1 kilo (2 lbs) peppers (see Notes)
Olive oil
For the flavorings:
3-4 cloves of garlic, roughly chopped
A handful of olives, approx. 50g/2oz, preferably small black ones of the Gaeta or niçoise type
A heaping spoonful of capers, washed and rinsed
For the breadcrumb topping:
100 g (1 cup) dried breadcrumbs
A good pinch of dried oregano
Salt and pepper, to taste
Olive oil
Directions
Trim and slice the peppers into strips. (See notes below for details on prepping the peppers depending on the type you’re using.)
Toss the peppers with enough olive oil to coat them lightly. Lay the peppers in a baking dish, arranged in a neat pattern if you like. (NB: I prefer laying the strips skin-side down so the concave insides help to catch the flavorings and topping.) If you need to, you can arrange the peppers in two layers.
Place the garlic, olives and capers here and there, nestling them among the peppers in an even distribution.
Mix the breadcrumbs with the oregano, salt and peppers, then add just enough olive oil so that all the breadcrumbs are moistened, mixing well so that the breadcrumb mixture attains a sand-like texture. Sprinkle this mixture over the peppers evenly, so each pepper strip has at least a bit.
Drizzle more olive oil generously over everything.
Bake in a hot (200C/400F) oven for about 30-45 minutes, or until the peppers and tender and the breadcrumbs are a golden brown. The edges of the pepper strips may begin to char a bit—that just adds more flavor.
Serve hot, warm or at room temperature.
Источник: https://memoriediangelina.com/2017/08/26/peperoni-al-gratin/
Serves 4-6 as a side dish, 2-3 as an antipasto
1 kilo (2 lbs) peppers (see Notes)
Olive oil
For the flavorings:
3-4 cloves of garlic, roughly chopped
A handful of olives, approx. 50g/2oz, preferably small black ones of the Gaeta or niçoise type
A heaping spoonful of capers, washed and rinsed
For the breadcrumb topping:
100 g (1 cup) dried breadcrumbs
A good pinch of dried oregano
Salt and pepper, to taste
Olive oil
Directions
Trim and slice the peppers into strips. (See notes below for details on prepping the peppers depending on the type you’re using.)
Toss the peppers with enough olive oil to coat them lightly. Lay the peppers in a baking dish, arranged in a neat pattern if you like. (NB: I prefer laying the strips skin-side down so the concave insides help to catch the flavorings and topping.) If you need to, you can arrange the peppers in two layers.
Place the garlic, olives and capers here and there, nestling them among the peppers in an even distribution.
Mix the breadcrumbs with the oregano, salt and peppers, then add just enough olive oil so that all the breadcrumbs are moistened, mixing well so that the breadcrumb mixture attains a sand-like texture. Sprinkle this mixture over the peppers evenly, so each pepper strip has at least a bit.
Drizzle more olive oil generously over everything.
Bake in a hot (200C/400F) oven for about 30-45 minutes, or until the peppers and tender and the breadcrumbs are a golden brown. The edges of the pepper strips may begin to char a bit—that just adds more flavor.
Serve hot, warm or at room temperature.
Источник: https://memoriediangelina.com/2017/08/26/peperoni-al-gratin/
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