Peperoni con la Mollica - Italian Crumbed Peppers

My only regret with this dish was that I did not have good, fresh (stale) bread crumbs; only some powdery ones that had been in the cupboard for a while. We still enjoyed it, but next time I will make the crumbs just for this dish. There isn't a lot here so quality matters. I mean, it always does, but simple things make it so very clear.

This classic southern Italian treatment for peppers will go with just about any kind of meat, poultry, or fish. Sausages, for sure. We had it with some grilled chicken and zucchini, but I think a good crisp green salad would also be a great choice as another vegetable. If you don't want meat, some stewed or baked beans would also work really well.

4 to 6 servings
30 minutes prep time

500 grams (1 pound) mixed red, orange, yellow or green peppers
1 medium onion
3 or 4 cloves of garlic
4 or 5 anchovies OR pitted olives
2 tablespoons minced fresh parsley
2 tablespoons minced fresh mint
3 tablespoons olive OR mild vegetable oil
3 tablespoons red wine vinegar
3/4 cup fine stale bread crumbs

Wash, core, and cut the peppers into large bite-sized pieces. Peel and sliver the onion.

Peel and mince the garlic with the anchovies or olives, and put them in a small bowl with the parsley, washed and minced, and mint, washed and minced.

Heat the oil in a large skillet over fairly high heat. Add the peppers and cook, stirring frequently, for about 5 to 8 minutes, until softened and reduced in volume. Add the onions and cook for another 5 yo 8 minutes until they too have softened and reduced. Both can be a bit blistered and browned in spots.

Add the bowl of garlic, etc, and mix in well. After a minute, mix in the vinegar. Once it is well absorbed, sprinkle the bread crumbs over the peppers and mix them in until they are all evenly distributed, moistened by the oil, and browning slightly. Serve at once.




Last year at this time I made Celery & Smoked Blue Cheese Salad.

Posted in: Ontario Food