Recipe Grilled Peppers from of 09-08-2010 [Updated on 10-05-2018]
Grilled peppers are a typical dish of Neapolitan summer cuisine. Peppers au gratin are a very simple and light recipe that at my house we alternate with the preparation of the classic and much more caloric peppers in a pan. I thought that in this month of August I would have the time to prepare many new recipes to post on the blog and instead I struggle to stay some time at home to devote to cooking, in fact I prepared the last dishes at my mother's house;)
Good week everyone, this time I keep the sweet to post mid-week because it's really special: D
How to make gratin peppers
Wash the peppers, dry them and roast them on a plate, turning them until each side is browned well.
Once roasted, cover them with a lid and let them cool so as to facilitate the detachment of the skin.
Once they are softened, clean the peppers by cutting off the top of the peppers, remove the seeds and the white filings and peel them by passing them under running water, cut them into strips and set aside.
Pitted the olives, wash and desalt the capers and cut the garlic into small pieces.
Pour a drizzle of oil into an ovenproof dish and place a first layer of pepper fillets.
Add the olives, capers, minced garlic and sprinkle with the breadcrumbs and a pinch of salt and a drizzle of oil.
Make other layers with the same procedure until you use all the peppers; but finish with the layer of peppers
Sprinkle with the remaining breadcrumbs and bake at 220 ° with grill function and cook until the surface is golden.
You can serve the baked peppers au gratin hot, lukewarm or even cold the next day, they will always be delicious: P