Peperoni al gratin (Peppers au gratin)
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Peperoni al gratin (Peppers au gratin)
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 1 kilo 2 lbs peppers (see Notes)
- olive oil
For the flavorings:
- 3-4 cloves of garlic roughly chopped
- A handful of olives approx. 50g/2oz, preferably small black ones of the Gaeta or niçoise type
- A heaping spoonful of capers washed and rinsed
For the breadcrumb topping:
- 100 g 1 cup dried breadcrumbs
- A good pinch of dried oregano
- salt and pepper to taste
- olive oil
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Instructions
- Trim and slice the peppers into strips.
- Toss the peppers with enough olive oil to coat them lightly. Lay the peppers in a baking dish, arranged in a neat pattern if you like.
- Place the garlic, olives and capers here and there, nestling them among the peppers in an even distribution.
- Mix the breadcrumbs with the oregano, salt and peppers, then add just enough olive oil so that all the breadcrumbs are moistened, mixing well so that the breadcrumb mixture attains a sand-like texture. Sprinkle this mixture over the peppers evenly, so each pepper strip has at least a bit.
- Drizzle more olive oil generously over everything.
- Bake in a hot (200C/400F) oven for about 30-45 minutes, or until the peppers and tender and the breadcrumbs are a golden brown. The edges of the pepper strips may begin to char a bit—that just adds more flavor.
- Serve hot, warm or at room temperature.
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