In Calabria, peppers are used in many dishes. Not only the hot peppers, which are dried (peperoncini), but sweet red bell peppers (pepe rosso). The Calabrian peppers are slightly different then the varietal we get here in the states. They’re long, vibrant red and have a sweeter, yet milder taste.
Even though we can’t get, or at least it’s very hard to get, Calabrian sweet peppers, “peperoni ammollicali” is a dish that will taste good regardless. Just a little FYI..peperoni in Italian means peppers, not the American made sausage, that we put on pizza. (that’s not even Italian)
This dish is simply, softened peppers, capers, pecorino and homemade breadcrumbs. Using homemade breadcrumbs is crucial to the dish. Store bought, fine crumbs, will make the dish mushy. Homemade, can stand up better to the moisture of the peppers.
The best part about this recipe, besides being colorful & delicious, it can be eaten in many ways.
I’ve used this recipe, as a topping for bruschetta. What’s ever left over, I put in sandwiches with slices of fresh mozzarella. I’ve even used it in pasta. It’s all good!
If you decided to try this easy dish, remember to make a little extra to enjoy the next day.
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June 15th, 2012 § 0 comments