Peperoni Arrostiti Ripieni

Name: Peperoni Arrostiti Ripieni
Yield: serves 4
Ingredients: 4 very large, fleshy yellow or red bell peppers; Fine sea salt; 2 cups just-made fine bread crumbs, lightly toasted; 1/2 cup capers preserved under salt, rinsed and dried; 1/2 cup golden raisins, plumped in warm red wine; 4 ounces black and green Sicilian or Greek olives, lightly crushed with a mallet, stones removed, and coarsely chopped; 4 fat cloves garlic, peeled, crushed, and finely minced; 1 cup just-grated pecorino; 6 tablespoons extra-virgin olive oil; 1 cup good red wine; 2 tablespoons good red wine vinegar

January 24, 2012

This illuminates the pervasive Napoletano mastery over vegetables, the charred, sweet flesh of the peppers invigorated by the brine of the capers and olives, excited by the potency of the garlic and the pecorino, all of it hushed, then, by the raisins and the bread.

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