{"id":249,"date":"2012-08-23T13:29:25","date_gmt":"2012-08-23T13:29:25","guid":{"rendered":"http:\/\/blog.sandralangston.com\/?p=249"},"modified":"2012-08-23T13:29:25","modified_gmt":"2012-08-23T13:29:25","slug":"a-favorite-pepper-recipe","status":"publish","type":"post","link":"https:\/\/blog.sandralangston.com\/?p=249","title":{"rendered":"A Favorite Pepper Recipe"},"content":{"rendered":"

This is a recipe that is very easy to make, and everyone likes it hot or cold. \u00a0If you have lots of peppers from your garden it will serve you well. \u00a0You might want to double the recipe if you have more than three or four to feed.<\/p>\n

Four large red, or red and yellow, bell peppers. \u00a0Red is best, and never green!<\/p>\n

One can of oil-packed tuna, such as \u00a0Genova brand. \u00a0It is the closest to Italian tuna, flavorful and packed in olive oil. ( Never NEVER use water-packed tuna for this! \u00a0I can’t say enough derogotory things about water-packed tuna. \u00a0Yuck.)<\/p>\n

Anchovy paste, \u00a0fresh bread crumbs, \u00a0garlic cloves, \u00a0salt-cured capers,\u00a0grana padano<\/em>, and black pepper.<\/p>\n

Wash and slice the peppers into two-inch strips lengthwise. \u00a0Heat some olive oil in a large pan and saute the strips over medium heat until softened and a little browned in places, as this adds flavor. \u00a0Salt them generously. \u00a0Move the strips as they are ready \u00a0to a flat oven dish and arrange to cover the bottom of the pan, and include the oil from the pan.<\/p>\n

Make about two cups of bread crumbs from stale bread. \u00a0Please don’t use store-bought crumbs, they are way too dry and don’t really work here. \u00a0A food processor can make crumbs from even fresh bread, and if you want to add other bready things like crackers or crostini to the mix, then feel free. \u00a0To my mind, tweaking is the soul of good cooking!<\/p>\n

Add a cup of grated grana padano to the crumbs. \u00a0Mix in two minced garlic cloves and a couple of teaspoons of anchovy paste. \u00a0 I often mix this with the tuna first to assure that it is evenly distributed.<\/p>\n

Add the can of tuna. ( Undrained, I know, but this is how it is done. This is a high-flavor recipe so one can compensate by consuming less volume!)<\/p>\n

Here is a problem: \u00a0You need to find salt-cured capers. \u00a0I am guessing that in these times of boutique shopping it won’t be impossible, especially if you have an Italian market nearby. \u00a0I found some on Amazon. \u00a0 I have never made this recipe with pickled capers, and I would advise that if you can’t find salt-cured ones just leave them out entirely. \u00a0The taste of pickled capers is just wrong. \u00a0Compensate by adding more anchovy paste!<\/p>\n

Rinse about a tablespoonful of capers and chop them finely, adding them to the mix.<\/p>\n

Add a very generous grating of fresh pepper. \u00a0 \u00a0Mix these ingredients together well and spread \u00a0over the peppers in the pan. \u00a0 Remember these are not “stuffed” peppers, and the layer of breadcrumbs should not be very thick. \u00a0It is a condiment \u00a0for the peppers.<\/p>\n

Bake in medium oven, uncovered, for as long as it takes to slightly brown the top and heat them through, about twenty minutes.<\/p>\n

At room temperature, served with crusty bread and fruit, this is the perfect summer dish. \u00a0Enjoy!<\/p>\n

\"\"<\/a><\/p>\n

“Temporale a Pisticci” \u00a0oil on canvas<\/p>\n

<\/div>