Peperonata with the crumb
Instructions
Wash the peppers, seeds and wash them away by coast internal white, then cut into large strips.
Heat the oil in a pan and pour the peppers.
FRY well and as they are ready with perforated scoop, drain on a paper towel, so they lose excess grease.
Dust them with pecorino cheese, breadcrumbs, oregano and a little salt.
Mix well and let it sit a good ten minutes before you bring to the table.
Ingredients and dosing for 4 persons
- 300 g of red peppers
- 250 g of sweet yellow peppers
- 250 g of green peppers
- 100 g of olive oil
- 30 g of grated pecorino cheese
- 1 tablespoon of crumbled bread crumbs
- 1 tablespoon of capers
- Oregano
- Salt