Baked peppers

Wash the peppers and pat dry.

Infilzateli with a fork on the side of the stem and then toss them directly over the gas flame continuously turning them until all the skin is scorched.

You can also do this by placing a grid rada on gas flame and by leaning over the pepper that will be shot every now and then.

As they are ready quit the peppers in a paper bag for bread: the steam that will be formed will pull the inside skin from the pulp making skinning.

While the peppers are intiepidiscono, prepare the filling.

Rinse raisins and put it to soak in a cup of warm water.

Pass under the water to remove the salt capers and pitted olives.

Deprived of the bread crust, and cut into spezzettatelo of breadcrumbs frullandolo with mixer.

Peel the garlic cloves, slice them up and put them in a pan with a bit of hot pepper and two tablespoons of olive oil.

Do a little turn Golden and then add the breadcrumbs and, stirring constantly, let it toast for a few minutes.

Out of the fire join the anchovy fillets, chopped pine nuts, drained and dried raisins, capers and olives.

Remove the skin raschiandoli peppers lightly with a small knife and removing debris with kitchen paper, avoiding, if possible to wash them.

Divide them in half and remove the seeds and discarding internally by cutting white filaments.

Align the peppers in a baking dish greased with oil, sprinkle the pretzels lightly and put the prepared stuffing.

Put in pre-heated oven at 200 degrees and let them cook for half an hour.

Serve warm or cold.