Roast peppers palermo style

Roast peppers palermo style

By
From
Sicily
Serves
6–8

These colourful sweet (bell) peppers are excellent as a side dish to accompany eggs, baked fish and grilled (broiled) meats or as part of a spread of antipasti. Marco Piraino, our chef friend from Palermo, showed me this local way of cooking them. Sicilians use a lot of dry, fine breadcrumbs as they were meant to imitate grated Parmesan by the poor. Any breadcrumbs will work for this recipe. In fact, larger breadcrumbs from a fresh sourdough loaf make a wonderfully crunchy topping instead of fine.

Ingredients

Quantity Ingredient
2 red peppers, seeded and cut into thin strips
2 yellow peppers, seeded and cut into thin strips
1 onion, cut in half from root to tip and thinly sliced into half-moons
6 tablespoons extra-virgin olive oil
salt
freshly ground black pepper
4 tablespoons pine nuts
4 tablespoons raisins
30g pecorino siciliano or parmesan, finely grated
30g fine dry breadcrumbs
1 tablespoon dried oregano

Method

  1. Preheat the oven to 170°C and line a baking tray with baking parchment. Mix the peppers, onion, oil, some seasoning, pine nuts and raisins together in a bowl to combine. Pour the mixture onto the baking tray and cook in the oven for 40–45 minutes or until it is slightly crisp.
  2. Meanwhile, stir the cheese, breadcrumbs and oregano together and 5 minutes before the end of the cooking time remove the tray from the oven and scatter over the peppers. Give a rough stir through and put back into the oven to brown. When the peppers are slightly browned on the edges and soft the dish is ready to serve, either piping hot or cooled to room temperature.
Tags:
Italy
Italian
Sicily
Sicilian
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