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Cover: Head Over Heels

August, 2012

14Aug 12

Peperoni Ripieni


This is one of my favourite dishes.   It is very simple,  healthy and that takes very little time to prepare.

It is eaten throughout the year in Puglia and there are many variations depending on the the region, the town or the family. Everyone has their own idea which is  best!

So I leave it up to you to experiment and decide. Pepper fans might also want to try out Chicken marinated in herbs and garlic with roasted red peppers.

As always use the freshest ingredients you can find and a good quality extra virgin olive oil and you can’t go wrong. If you want to make it authentic go easy on the garlic.  Although Italians  use garlic in many dishes it is always used sparingly. In their view English cooks tend to over garlic everything. There should be just a slight touch that brings out the flavour of the other ingredients not masks them.

Also try to use freshly grated breadcrumbs if possible. It gives the final dish a much better taste and texture in my opinion.

Serve at room temperature, or even better, the next day cold with some good bread.



Peperoni Ripieni
Recipe type: Antipasto, contorno
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
A colourful, healthy and tasty addition to the table. It can be eaten as part of a selection of antipasti or served later as a vegetable side dish. Simply delicious.
  • Red or yellow peppers
  • A few cherry tomatoes finely chopped
  • A handful of salted capers, rinsed
  • A handful of parsley finely chopped
  • 1 clove of garlic very finely sliced
  • Breadcrumbs, freshly grated
  • 1 red chilli finely chopped (optional)
  • Salted anchovies (optional)
  • Greated pecorino (optional)
  • Good quality extra virgin olive oil
  1. Cut the peppers into quarters or as flat as they will go
  2. Arrange in an oven dish
  3. Scatter chopped tomatoes, capers, parsley, garlic and chilli and anchovies (if you choose) over the peppers
  4. Sprinkly lightly with breadbrumbs and some grated pecorino (optional)
  5. Drizzle with olive oil
  6. Place in the oven at 180 degrees for 20 minutes or until soft and golden
There are many variations of this dish so you can experiment with the chilli and anchovies as well as add olives should you wish. This will depend on how salty or spicy your tastes are. The olive oil and tomatoes act to sweeten the dish. I always use fresh breadcrumbs, never bought. I conserve old bread and grate it when I need to. The bread should be Pane di Altamura or sometimes known as Pane Pugliese. It is important that it is made with hard wheat and is durable.





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