- 8 peppers
- 3 tablespoons of breadcrumbs
- 80g grated pecorino cheese
- 2 tablespoons of capers in oil
- oregano, to taste
- fresh coriander, to taste
- extra virgin olive oil, as needed
- salt, to taste
- provola or smoked cheese, shavings, to taste
- taggiasche olives, to taste
Difficulties:
Ingredienti per 4 persons
Halve the peppers lengthwise and remove the seeds and filaments.
Heat 3 tablespoons of oil in a frying pan and cook the peppers gently for 20/25 minutes, to soften a little.
Sprinkle over the breadcrumbs, then the grated pecorino, the drained capers and a pinch of oregano.
Turn them every so often and cook for another 15 minutes. If they get too dry, add a little hot water.
Once cooked, season with salt and add a little more oregano and the coriander: the peppers are now ready to serve.
Garnish with shavings of provola or smoked cheese and the taggiasche olives.
