Ingredients: Per 4 servings
With the tip of a knife, core and eliminate the seeds of the peppers.
Then, cut them in half, taking care not to break them. Separately, lightly pan-toast the breadcrumbs. Season with salt, pepper and abundant basil.
Add the grated Caciocavallo, the capers, tomatoes and anchovies in small pieces.
Mix everything together, dash with some oil, and then use the mixture to stuff the peppers.
Put them into a greased oven pan, drizzle with a little more oil, cover with a sheet of aluminum, and put in a hot oven (400° F).
Remove the sheet of aluminum after 15 minutes and continue cooking for another 10, adding (if necessary) some more oil.
Serve warm or cold.
Originally from South America, the pepper is closely related to the chili pepper, even if it is not spicy. When the Spanish arrived in America, they discovered that the Aztecs were cultivating at least ten different varieties and were eating them raw in broth, stuffed and paired with fish or meat, or even dried to take on long trips. Once they arrived in the Old World, peppers adapted perfectly to their new environment and began to prosper. By the end of the 16th century, there were widely known throughout most of Europe. Although in Italy they were first used, like tomatoes, they were first used for their ornamental value, unlike tomatoes they quickly entered into use in the local cuisines.
Did you know that...
The phrase “to become red as a pepper” is very commonly used in Italian, referring to someone who turns flush out of shame or embarrassment?
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