Tomato and Anchovy filled Red Peppers Sig/*ari*. At the same time, roast the red peppers on the oven rack. Leave the cherry tomatoes to cool for about an hour. Place the peppers in a bowl, cover with cling film and leave to cool.
Ingredients of Tomato and Anchovy filled Red Peppers Sig/*ari*
- You need 1 tbsp of olive oil.
- It's 1 medium of onion,chopped.
- You need 1 clove of garlic ,crushed.
- It's 1/2 small of eggplant or zucchini,chopped.
- You need 1 tbsp of flat leafed parsley,chopped.
- You need 1 tbsp of fresh chopped or 1/2 tablespoon dried oregano.
- It's 2 tsp of capers drained and chopped.
- It's 4 of anchovy filets drained and chopped.
- Prepare 4 medium of best Italien plum tomatoes ,chopped.
- Prepare 1/4 cup of breadcrumbs,I use wholemeal fresh.
- It's 1/4 cup of fresh grated Parmesan cheese or Dolcelatte.
- It's 2 medium of red peppers cut in half.
- It's 1 tbsp of olive oil ,extra for brushing.
Little sweet peppers filled with cheese. Baked Tomato Stuffed with Rice and Beef Mince. A quick, tasty meal of fried red mullet in a rich tomato sauce, full of bold fish flavours. In the same pan, fry the onion, garlic, parsley, anchovies and soaked porcini for five minutes, then add the tomatoes and season with salt and pepper to taste.
Tomato and Anchovy filled Red Peppers Sig/*ari* step by step
- heat oil add onion and garlic cook until.onon is soft,add zucchini,capers,herbs,anchovy and tomatoes,cook about 3 minutes ,transfer to a bowl and cool. Stir in the breadcrumbs and cheese..
- cut peppers in half lengthways take out seeds and membranes,brush with extra oil.Place peppers in ovenproof baking tray and fill with mixture .Bake uncovered in moderate oven for about 35-40 minutes until peppers are tender ..
- I have made this a day ahead and the flavours infuse well..
I left the tops off until the soup had frozen completely. Roast the peppers as directed, allow to cool in a covered bowl, then peel, seed and dice. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear ¼ cup basil leaves over top, season with kosher salt and black pepper. The dressing is filled with chives, vinegar, and white pepper.