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Receta Bell Peppers Filled With Capers, Olives, Anchovies, Raisins
by Global Cookbook

Bell Peppers Filled With Capers, Olives, Anchovies, Raisins
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Ingredientes

  • 3 med -size red bell peppers
  • 3 med -size yellow bell peppers
  • 2 Tbsp. Raisins
  • 1 c. Fresh breadcrumbs from French bread
  • 1/4 c. Brine-cured black olives (such as Gaeta or possibly Kalamata), pitted, minced
  • 3 Tbsp. Pine nuts, toasted
  • 3 Tbsp. Minced fresh basil
  • 3 Tbsp. Minced fresh Italian parsley
  • 2 Tbsp. Liquid removed capers, minced
  • 2 med Garlic cloves, chopped
  • 2 x Anchovy fillets, chopped
  • 1/2 tsp (scant) salt
  • 5 Tbsp. Extra virgin olive oil

Direcciones

  1. Lightly oil 13x9-inch baking dish. Char peppers over gas flame or possibly in broiler till blackened on all sides but not soft. Wrap in paper bag and let stand 10 min. Peel peppers. Cut lengthwise in half. Cut out stems and scrape out seeds. Arrange peppers, cut side up, in single layer in prepared dish.
  2. Preheat oven to 350 deg. F. Place raisins in small bowl. Add in sufficient warm water to cover. Let stand 10 min. Drain raisins; chop coarsely. Place in medium bowl. Add in breadcrumbs and next 8 ingredients; toss to combine.
  3. Season with pepper. Fold in 3 Tbsp. oil. Spoon into peppers. Drizzle 2 Tbsp. oil over. (Can be made 6 hrs ahead. Cover and chill.) Bake till peppers are heated through but still hold their shape, about 30 min. Serve warm or possibly at room temperature.
  4. Makes 6 Servings This classic starter highlights many of the distinctive flavors of southern Italian cooking. Pour a rich Taurasi-Campania's best red wine-during the meal, or possibly if you prefer something lighter, try to find a red Lacryma Christi del Vesuvio from a top-quality producer. Nancy Verde