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Peperoni al Forno

Peperoni al Forno

Ingredients (serves 4)

4 peppers (green and red)
2 cloves of garlic, sliced
2 tbsp capers
6 anchovy fillets, chopped
8 tbsp breadcrumbs
CAZZETTA Extra virgin olive oil
Salt and pepper


Place the peppers in a hot oven for about half an hour until the skins start to blacken. Take out, leave to cool and then peel off the skins. Chop the peppers into strips, about 2 inches wide. Grease the bottom of an oven tray with olive oil and start layering the peppers. On the top of each layer throw in a few capers, a few slices of garlic, some of the chopped anchovy fillets, a sprinkle of bread crumbs and a little salt and pepper. When the top layer is finished, drizzle with olive oil and one last layer of breadcrumbs. Then place in a hot over for about 15-20 minutes, until the peppers are soft and succulent. It is excellent as a hot side dish to lamb or chicken, or can be served cool as part of a mixed platter of antipasti.


Antipasti - Pasta - Meat and Vegetarian - Fish and Seafood - Desserts - Unique Dishes