Peperoni al Forno coi Capperi - Baked Bell Peppers with capers
- 2lb of red and yellow bell peppers
- A handful of capers in brine
- A handful of breadcrumbs
- A few Basil leaves
- Fine salt
- 30gr Extra virgin Olive Oil
- 2 garlic cloves
To prepare the baked peppers with capers, start by cleaning the red and yellow peppers: wash them under running water, dry them and cut them in half lengthwise, remove the internal seeds and the stalk with a sharp knife. Cut each half of the peppers into strips, with a cut across the long part. Take a baking pan and fill with the yellow and red peppers strips.
Salt the peppers and start preparing the sauce: in a small bowl pour the oil and add the minced garlic. Pour the garlic-flavored oil emulsion into the baking pan and mix so that the peppers become well seasoned.
Cook the peppers in the oven at 360F for about 30 minutes. Meanwhile, drain the capers from their water, and once cooked, take the peppers out of the oven and add the capers. Put the pan with the peppers and capers back in the oven at 360F for another 5 minutes.
Sprinkle the surface with breadcrumbs, add the chopped fresh basil and mix well. Return the baking pan into the oven at the same temperature and brown until a thin breadcrumb crust has formed on the peppers. Remove from the oven and wait a few minutes for it to cool before serving.