Ingredients

Servings 6

• 6 bell peppers
• 10 anchovies
• ½ lb breadcrumbs
• 5 oz tomato sauce
• parsley
• basil
• extra virgin olive oil
• chili pepper
• salt

Preparation

40 minutes preparation + 1 hour cooking

Toast the peppers over an open flame or embers, immerse them in cold water, and peel them. Cut them well below the stalk, remove all the seeds and internal ribs and dry them. With the bread crumbs dipped in boiling oil and light golden (stirred with a wooden spoon) mix up a stuffing: the anchovies boned and desalinated cut into small pieces, the parsley and basil, chopped, the chili pepper in small pieces, and a little salt. Fill the peppers, add abundant oil, and put into an earthenware pot, covered with tomato puree salted to taste and diluted with a little water. Put in a moderate oven (350°F), basting the stuffing from time to time with the cooking liquid. After one hour, remove from the heat and serve hot.