Sicilian Peppers with Breadcrumbs (peperoni ammollicati)
Peperoni ammollicati, or peppers with breadcrumbs, a quick and easy side dish typical of Sicily. Sweet peppers are sautéed until tender with toasted breadcrumbs, or muddica, stirred in at the end of cooking until crisp and golden.
Servings 4 servings
Calories 233kcal
Ingredients
- 4 bell peppers about 750 grams; a combination of red, yellow or orange or all same colour
- ¼ cup olive oil
- ¾ cup fresh breadcrumbs crumb of day old bread, crusts removed and processed until you have coarse crumbs
- 1 clove garlic minced
- 1 teaspoon dry oregano
- freshly ground black pepper as much as desired
- 2 tbsp. white vinegar
- handful fresh basil leaves chopped or hand torn
- salt to taste
Instructions
Prepare the breadcrumbs
- Prepare the breadcrumbs by removing the crust from 2-3 day old bread.
- Process the crumb in a food processor until you have coarse crumbs.
- Heat a dry pan over medium high heat. Add the crumbs and cook, stirring constantly, until they are lightly toasted and browned, about 3 minutes. Do not burn! Transfer to a bowl to cool.
- Stir minced garlic, oregano and freshly ground black pepper into the cooled crumb mixture.
Prepare the peppers
- Rinse and pat them dry. Cut in half and remove the stem and seeds. Slice each half into 5-6 strips, approximately 1-inch wide.
- Heat olive oil in a large skillet over medium heat. Add peppers and cook, stirring, until they are softened but not mushy, about 15 minutes.
- After 15 minutes of cooking, add salt to the peppers. Stir in vinegar and cook for 1 minute longer.
- Add the breadcrumb mixture and cook, stirring, for 2-3 minutes until the crumbs have absorbed the oil from the pan and are crisp and golden.
- Transfer to a serving plate and top with basil. Serve warm or at room temperature.
Notes
Substitutions and Variations
-Stir in 1 tbsp. of capers and reduce the vinegar to 1 tbsp. just before adding the crumb mixture to the pan.
-Add 1 tbsp. each pine nuts and raisins to the pan after the peppers have cooked for 15 minutes.
-Other herbs may be used such as fresh parsley or mint. -The white vinegar may be eliminated from the recipe if you prefer. To Serve -Serve peppers with breadcrumbs as antipasto or a side dish.
-This dish may be served warm or even at room temperature.
-Leftovers may be enjoyed in sandwiches. Storage Keep leftovers refrigerated for up to 3 days.
-Add 1 tbsp. each pine nuts and raisins to the pan after the peppers have cooked for 15 minutes.
-Other herbs may be used such as fresh parsley or mint. -The white vinegar may be eliminated from the recipe if you prefer. To Serve -Serve peppers with breadcrumbs as antipasto or a side dish.
-This dish may be served warm or even at room temperature.
-Leftovers may be enjoyed in sandwiches. Storage Keep leftovers refrigerated for up to 3 days.
Nutrition
Calories: 233kcal | Carbohydrates: 22g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 154mg | Potassium: 300mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3734IU | Vitamin C: 153mg | Calcium: 55mg | Iron: 2mg
