Filled PEPPERS

Peperoni ripieni

Warm the oven to 400°F (200°C).
4 bell peppers
8 1/2 oz. (240 g) clean breadcrumbs
Salt and freshly ground black pepper
To taste
New basil leaves, torn
1 3/4 oz. (50 g) Caciocavallo cheese
Or Provolone, grated (about 1/2 cup)
2 tbsp. capers
4 tomatoes
4 salted anchovies, desalted, deboned,
And chopped
Added-virgin olive oil, as necessary
Unsalted butter, for baking dish

Remove the stalks, ribs, and seeds of the peppers, getting treatment not
To crack them. Reduce them in 50 percent.

In a skillet above medium warm, brown the breadcrumbs evenly
And year with the salt, pepper, and lots of basil. add the
Caciocavallo, capers, tomatoes and anchovies. Mixture properly, drizzling
With sufficient olive oil to bind the mixture. Things the peppers with
The breadcrumb blend.

Destination the peppers in a buttered baking dish, add a minor oil, cover
With aluminum foil, and bake for 15 minutes. Remove the alumi-
Num foil and cook for yet another 10 minutes, drizzling with a lot more oil
If essential. serve lukewarm or at space temperature.