Ingredients:
4 Peperoni Grandi
400 G Pangrattato
50 G Filetti D'acciughe
100 G Olive Nere Snocciolate
1 Cucchiaio Capperi
1 Uovo
6 Cucchiai Olio D'oliva Extra-vergine
Latte Intero
Sale
Difficulty:
Low
Method:
Carefully wash four large red and yellow peppers, charr them on a flame, and remove the outer skin as much as possible without ruining the peppers. Allow them to cool, then remove the cap from the stalk and clean the inside. Prepare the stuffing with breadcrumbs, chopped anchovy fillets, black olives, capers, egg, four tablespoons of oil and enough milk to give the whole a soft consistency. Stuff the peppers, then clean the caps of seeds and replace them on the stems. Arrange the peppers on a lightly oiled baking tray. Drizzle a tablespoon of oil over the peppers and cook them in the oven at 180° C for approximately 1 hour, or until the peppers have eliminated all their water and this has dried.
