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Ingredientes
- 1 1/4 c. Italian bread crumbs
- 2-3 Tbsp. Parmesan cheese
- 1/4 c. fresh parsley, chopped
- 1/2 tsp. paprika
- 1/4 tsp. red pepper flakes
- 2 Tbsp. extra virgin olive oil
- 1 egg
- 1/2 tsp each oregano and basil (fresh is best - if using dry, reduce amount to 1/4 tsp)
- 2-3 cloves finely chopped garlic.
- healthy pinch of rubbed sage
- 3-4 anchovies (or possibly to taste)
- 1 green onion or possibly shallot, chopped (optional)
Direcciones
- Saute/fry garlic and green onion or possibly a chopped shallot, if using, in extra virgin olive oil, til very lightly browned (A tsp. of butter may also be added to speed the browning along). Mash the anchovies using a fork, stirring them into the extra virgin olive oil.
- Add in parsley and other herbs, heat for 2 min. Add in bread crumbs, then quickly fold in an egg that has been beaten (using a fork) with a few Tbsp. hot water. Another tsp. of extra virgin olive oil may be added, if needed, for a smooth mix.
- Add in cheese and mix well; stir in sufficient hot water to make a mix which can be pressed into the center of the peppers that have had their stems removed, and have been seeded and cored.
- Saute/fry the peppers in a skillet with 1/4" good extra virgin olive oil with 3-5 peeled whole cloves garlic; turn the garlic to prevent browning. The garlic should just take on a lightly toasted color and will become soft, at that point it can be mashed into the oil and removed (save for spreading this on Italian bread - good before using for Bruschetta!)
- The peppers should begin to blacken/brown on one side; turn them several times to distribute the coloring, keeping them always well coated in extra virgin olive oil. When they appear to be somewhat tender and have streaks of browning, cover pan for 2 min and remove from heat. Serve right away, sprinkled with coarse kosher or possibly sea salt.
- Anchovy-stuffed peppers are even better on the grill, where grill marks will provide added appeal and color for an appetizing entree. Be sure to brush frequently with garlic infused extra virgin olive oil.
- These same peppers can be made in a similar way, except they are only cored and seeded, but not stuffed. In this case, they are served drizzled with garlic-mashed extra virgin olive oil in sandwiches made with crusty Italian bread. (A few caramelized onions can also be added but this somewhat detracts from the focus on the pepper flavor).
- Either dish is a good Summer meal, relatively light and doesn't need to be served piping warm. Simply sauteed in extra virgin olive oil, the plain, unstuffed peppers are very quick and easy to prepare, and also travel well for picnics, or possibly can be made ahead.
- Some warehous Club stores have a new type of miniature sweet pepper in all shades of orange, red, and yellow. They're wonderful for preparing a scaled down version of the anchovy-stuffed peppers, but are a bit sweet for the unstuffed version.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 4 servings | |
| Calories 227 | |
| Calories from Fat 94 | 41% |
| Total Fat 10.67g | 13% |
| Saturated Fat 2.25g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 314mg | 13% |
| Potassium 127mg | 4% |
| Total Carbs 25.42g | 7% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.37g | 2% |
| Protein 7.34g | 12% |
