Monday, October 2, 2017

Spanish Tapas Peppers

Ingredients:

  • 1/2 cup cream sherry
  • 1/2 cup golden raisins
  • 3 medium red bell peppers
  • 2 medium yellow bell peppers
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon minced garlic (3 cloves)
  • 3/4 cup chopped green pitted olives (4 to 6 ounces with pits)
  • 8 oil-packed anchovy fillets, drained and minced
  • 1 large tomato, seeded and diced
  • 1 scant teaspoon saffron threads, crumbled
  • 2/3 cup coarse fresh bread crumbs from a baguette (crusts removed)
  • 1/3 cup good olive oil
  • Minced fresh flat-leaf parsley

Instructions:

  • Preheat the oven to 375°F.
  • Combine the sherry and raisins in a small saucepan, bring to a boil, and simmer for 5 minutes, until most of the liquid has evaporated. Drain the excess liquid and set the raisins aside.
  • Meanwhile, cut each pepper in half through the core and remove the ribs and seeds. Cut each half lengthwise into 3 wedges and arrange them cut-side up in a single layer in two large shallow oven-to-table baking dishes. Sprinkle with 1 teaspoon salt.
  • In a medium bowl, combine the steeped raisins, garlic, olives, anchovies, tomato, saffron, bread crumbs, olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Spread about a tablespoon of the mixture on each pepper wedge.
  • Bake for 35 to 40 minutes, until the peppers are tender and the filling is a little crisp on top. Sprinkle with parsley and serve warm or at room temperature.

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