This vegetable dish reflects the Byzantine influence on the region of Puglia.
- 6 large yellow, red, or green peppers
- 1/4 lb. bread crumbs, sautéed in butter
- 8 fillets anchovies, rinsed and chopped
- 2 oz. capers
- 2 oz. pignoli nuts
- 2 oz. white raisins, plumped in warm water, drained
- 1 1/2 T. basil, torn into small pieces
- 1 1/2 T. parsley, chopped
- 1/4 lb. black olives, pitted, coarsely chopped
- S & P
- 1/2 C. olive oil
- 1 T. tomato paste dissolved in water
To roast peppers: Place the whole peppers on a grill, over a gas flame, or under the broiler. Using tongs so as not to puncture the flesh, keep turning the peppers as the skin blisters. If the skin becomes very charred, the heat is too intense. When the skin shrinks and peels away, place the peppers in a covered pot to steam and further loosen the skin. When cool to touch, peel away the blistered skin, remove the stem, the seeds and the membrane that attaches the seed pod. Do not rinse the peppers, or you will lose the flavor. Cut in half lengthwise, place in a large fireproof dish and reserve.
Sauté the bread crumbs for a few minutes in a little hot butter and allow to cool. Place the bread crumbs in a mixing bowl and add the anchovy fillets, capers, pignoli, raisins, parsley, basil, olives, nutmeg, and 1/4 C. olive oil. Season to taste with S & P.
Fill the peppers equally with the mixture, arrange in an oiled baking dish. Sprinkle with a bit more S & P, the remaining 1/4 C. olive oil and the tomato paste water mixture.
Bake in a preheated 350°F oven for 30 min., or until the peppers are tender. Serve hot or at room temperature.