Calabrian stuffed bell peppers with anchovies and olives

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Calabrian stuffed bell peppers with anchovies and olives

By 14/02/2013

Yesterday I had the pleasure to have my dear friend Rosetta to cook lunch for my family. She is originally from Benevento in the south of Italy.

rosetta

Her family emigrated to the UK when she was only seven years old in order to seek a better life during the poverty stricken post war Italy.

There was a massive emigration at that time. My own grandparents emigrated to Argentina too. Life for an immigrant family was always hard as they were in a foreign land with a different language and different culture and a very different climate too!

Rosetta's mum used to work very hard making homemade pasta once a week to feed the family and there were no mod cons like washing machines, indoor bathrooms or heating. Some families did not even have running water which we take for granted these days.

She grew up learning that in life you have to work hard. Indeed she is a hard worker and I admire her very much.  Her family is a very typical Italian one with children and grandchildren often coming and going and having meals altogether, indeed when they are all together there is about 25 of  them! Imagine how much food you need to prepare to feed 25 people!

But as she always has a smile on her face, I can sense that she really knows where true happiness lies: with a united family.

Rosetta prepared these typical Calabrian stuffed peppers which were a real delicacy. Meat free and very tasty are suitable for a dinner party as a starter or as part of the main meal like we did, with a salad, a slice of cheese and a good glass of red wine. Could you actually ask for anything more?

 

  • Prep Time : 45 minutes
  • Cook Time : 1 hour minutes

Ingredients

Instructions

In a pot bring some salty water to the boil. Cut the top off the peppers and remove the seeds

cutting the peppers

Cut around the edges of the peppers's tops and chop them into little pieces. You will use them for the stuffing

cutting peppers

Dip the peppers into the boiling water and blanch them for about 3 minutes. This will soften them up. Drain and set aside to cool.

blanching

In a large pan stir fry the chopped onion with 3 tbsp of olive oil until translucent.  Add the leftover diced peppers, the chopped parsley and chopped courgette and cook for 10 minutes until soft.

chopping the vegetables

In a bowl put the cooked vegetables, breadcrumbs, chopped olives, chopped tomato, chopped anchovies, eggs, grated Pecorino cheese and 2 tbsp of olive oil. Mix it all up very well using your hands.

ingredients in the bowlmixing

Stuff the peppers pressing the filling in well

stuffing the peppers

Put a sheet of baking paper on a baking tray and lay the peppers on it. Pour a little olive oil on top of the peppers and bake in a hot oven at 200C for 40 minutes.

BUON APPETITO!

 stuffed peppers

peppers

Mmm.. looks interesting!

 

I am entering this into "Made with Love Mondays" hosted by Javelin Warrior. This is a site I recommend visiting. Every week  you can find beautiful made from scratch recipes!

JWsMadeWLuvMondays

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13 Responses to Calabrian stuffed bell peppers with anchovies and olives

  1. Javelin Warrior

    I love the story behind Rosetta and these stuffed peppers – I think the stories are what often attracts me to the food :) These sound wonderful and I love that they’re meatless… Thank you so much for sharing and for the kind words, Alida!

  2. Caroline Taylor

    Oh these sound amazing! Do you reckon you could send one over?

  3. Alida

    Thank you Mark for all your work! X

  4. Alida

    They have already gone! But next time why not!

  5. Mich Piece of Cake

    These stuffed peppers look amazing! I would love to try some at home.

  6. rita cooks italian

    Ma sei proprio fortunata ad avere una amica come Rosetta che ti prepara un pranzetto delizioso come questo!!! Mi hai dato una bella idea per un antipasto sfizioso. Anche qui in Barnet ci sono moltissimi Italiani emigrati tanti anni fa.

  7. unikorna

    What a glorious and colorful dish Alida. I love stuffed peppers…We usually stuff them with grind meat and rice, but your recipe sounds a lot more exotic and light. Kisses.

  8. La cucina di Molly

    Che simpatica la tua amica Rosetta e anche tanto brava, questi peperoni sono una meraviglia fatti così ripieni! Un abbraccio!

  9. Katharine

    Gorgeous recipe – I love any kind of stuffed peppers but these look really special! Definitely bookmarking this one – thanks!

  10. Alida

    Thank you Katherine :-)

  11. rita cooks italian

    cucinati ieri come antipasto per i miei ospiti…buonissimi. Grazie Alida e Rosetta

  12. Alida

    Mi fa piacere che ti siano piaciuti e che li hai provati! Grazie Rita!

  13. Cucina Calabrese

    Couldn’t ask for anything more :) Lovely!

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