Peppers with breadcrumbs (called we soak) are an authentic delicacy very common in our south. It is a particularly typical dish of the apulia and of Sicily, but traditional in almost all southern regions. Where it is obviously prepared with local peculiarities, sometimes very different from each other.
For example, the typical Apulian recipe for peppers in breadcrumbs (called arracanati) consists of cooking in the oven with garlic and olive pulp. which is very different from the pipi ca muddica Sicilians, where onions are used instead of garlic, there are no olives and, above all, the taste is slightly sweet and sour. But let’s be normal: nothing new under the Italian sun and, in any case, the important thing is that they are all very good recipes.
What we propose are the peppers with typical Sicilian breadcrumbsExcellent both as an appetizer and as a garnish.
Are too very easy to prepare, especially in this version that only cooks once in a pan. The alternative is peppers first roasted on the fire, or baked or pan-fried, and then sautéed with breadcrumbs. An ingredient that plays a fundamental role in the recipe, but to which often not all the necessary attention is paid. In this regard, we recommend that you take a look here: Homemade breadcrumbs are the best..
There are numerous ingredients that can enrich soaked peppers. One of the most used is thesultanas: you find a couple of spoons that are simply added to the pan along with the pine nuts. As an alternative to pine nuts and grapes you can use about ten pickled capers. if you don’t love you can replace the parsley with oregano and/or basil.
And finally, keep in mind that in Sicily it is frequent sprinkle some grated pecorino in everything, at the end, like this, without further variations with respect to our recipe.
- 1 kg of sweet peppers
- 80g breadcrumbs
- 1 onion
- 40 g of pine nuts
- Parsley
- Wine vinegar
- Extra virgin olive oil
- Cut the onion into slices and let it dry over very low heat for 10 minutes in a pan with 4 tablespoons of oil
- Wash the peppers, remove the stem and internal seeds and cut them into pieces. Pour them into the pan, season with salt, cover, and cook over moderate heat for 10 minutes, stirring occasionally.
- Add 2 tablespoons of vinegar, the pine nuts and the breadcrumbs. Mix well and cook for another 7-8 minutes without a lid. As needed, add a couple tablespoons of hot water or turn up the heat to blot up any excess vegetable water.
- Taste and rectify salt if necessary. Complete with 1 tablespoon of chopped parsley, mix and cook for another 2 minutes. Turn off, cover and let rest. Peppers in breadcrumbs work best at room temperature or slightly warm.
