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X Italian Vegetable and Side Dishes
Peperoni con Acciughe/Pepper Appetizer (with tomatoes, anchovies and breadcrumbs)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Ingredients

6 green and red peppers
1 1/2 cups peeled cubed tomatoes
3 cloves garlic, sliced
1/2 cup minced anchovies
3 tablespoons dry bread crumbs
3 tablespoons olive oil
4 tablespoons butter



Directions

Red and green peppers may be used or all green or red.

Cut the peppers in quarters lengthwise; scoop out the seeds and fibers.

Mix together the tomatoes, garlic, anchovies, bread crumbs and oil.

Stuff the pepper quarters.

Arrange in an oiled baking pan; dot with the butter.

Bake in a 375 degrees oven 30 minutes or until crisp but tender.

Serve cold.

Serves: 6 or 12 as part of an antipasto.


Notes

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image: Camille Pissarro, around 1876.

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