The recipe of peppers au gratin, to be cooked in the Neapolitan style with bread crumbs that will give a tasty crunchiness
I pepperoni they are among the most loved and used vegetables in traditional Neapolitan cuisine, both because they lend themselves easily to the creation of many recipes, and for their unmistakable taste.
Their intense and characteristic flavor allows us to prepare them in many different ways, but today we want to offer you the best gratin version with breadcrumbs.
The latter gives the peppers a sensation of crunchiness very similar to that of a gratin in the oven.
Here is the recipe of the peppers au gratin as required by the traditional Neapolitan recipe.
Buon appetito!
Ingredients
- 1 yellow pepper
- 1 red pepper
- 1 green pepper
- an abundant sprinkling of parsley
- a spoonful of coarse salt
- 20 gr desalted capers
- 30 gr pitted black olives
- 1 or 2 garlic cloves
- olive oil to taste
- We prepare the ingredients
Let's start by cleaning the peppers well under running water, removing the core and the internal seeds from them. Cut them into long ribs and put them in a container covered by a plate, placing a weight on them that presses on the peppers and cause them to lose their excess quantity of water.
To make the process faster, you can add coarse salt.ai peppers reduced ribbed and covered in this way.
Cook the peppers au gratin
In a large frying pan, fry the olive oil, the garlic clove and the capers of their preservation salt. As soon as everything is very hot, add the peppers and cover the pan with a lid. Once the peppers have dried out for good and have lost all their water, add the pitted black olives, breadcrumbs and a sprinkling of parsley.
Notes from the cook
In the event that they are heavy or not very digestible, you can also proceed to a pre-cooking roasting the still raw peppers over the open fire or passing them to the oven. then proceed to peel them completely and remove the peel that can not be digested.
