Peperoni con la Mollica
Peppers with breadcrumbs
Peppers with breadcrumbs are a tasty antipasto or side dish, a native of southern Italy's culinary tradition. There are a number of versions of this Sicilian recipe from different parts of the island. Some of the most common add fried onion or some raisins, or pine nuts, olives, or cheeses such as caciocavallo, oregano, or pecorino Romano. Some versions slice raw peppers into strips and saute, and others roast the peppers as this recipe calls for here. This dish can be served warm or at room temperature and makes for a great accompaniment with fish or meat.
6 bell peppers (red, orange, yellow)
2-3 tablespoons olive oil
3 cloves garlic, minced
1½ cup coarse fresh breadcrumbs
¼ cup capers
2-3 tablespoons white wine vinegar
Kosher salt and freshly ground pepper
Lemon juice (1/2 lemon)
¼ cup chiffonade fresh basil leaves, for garnish
Roaste the peppers and then peel them
and cut into ½ inch wide stripsIn a large skillet, heat the olive oil and sweat the garlic until tender. Add the breadcrumbs, season with salt and pepper, and stir them around in the hot pan until golden.
Add the roasted peppers, the capers and the wine vinegar. Season, and toss the contents around over moderate- to hot heat until the vinegar evaporates, (about 5 minutes).
Place the contents into a dish, garnish with basil and served warm or at room temperature.