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Peperoni Gratinati al Forno (Red Pepper Gratin with Bread Crumbs)

Not your average roasted red peppers.  These get the royal treatment with chopped olives, capers,garlic, anchovies, chilli flakes and breadcrumbs.  It all gets baked together till a crispy golden top happens.  A perfect side dish or appetizer

Course Side Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6

Ingredients

  • 8 red peppers seeded and halved
  • extra virgin olive oil
  • 8 cured anchovies, drained and chopped you can replace these with 1 !/2 tsp of Worcestershire Sauce
  • 2 tbsp black olives chopped
  • 2 tbsp capers rinsed
  • 2 sprigs oregano, leaves removed
  • 2 medium garlic cloves minced
  • 1/4 tsp chilli flakes
  • 1/3 cup stale bread crumbs I used Panko, but you use what you can find

Instructions

  1. Preheat the oven to 350F

    Put the halved red peppers into a baking dish and brush with olive oil.  Bake for 30 minutes and then set aside to cool slightly.

  2. Increase the oven temp to 375F

  3. Cut the red peppers into thin strips and toss with the rest of the ingredients in a bowl, reserving some of the breadcrumbs for a topping.

    Put the mixture into a gratin or small baking dish.  Sprinkle with the remaining breadcrumbs, and drizzle with a little more olive oil.

  4. Put back into the oven and bake for 15 minutes or until the breadcrumbs are golden and crispy.

Recipe Notes

This dish makes a lively side for a pork roast or chops.  Or wouldn't it be lovely served with chicken or lamb kebabs?

It is also a fabulous appetizer.  I served with with a large burrata ball and crostini.

Drizzle the burrata with aged balsamic reduction, which becomes a lovely contrast to the savoury/sweet red pepper gratin.