Stuffed bread with sweet yellow peppers to aromas

15474 olive trees as a backdrop to the beaches of Puglia BREAD STUFFED with SWEET YELLOW PEPPERS with HERBS preparation: 20 minutes cooking time: 27 minutes: 60 minutes INGREDIENTS for 4 people: 1, 6 kg of fleshy, yellow peppers 2 cups (200 ml) extra virgin olive oil, 60 g of breadcrumbs, pickled capers 40 g, 60 g of black olives, 2 cloves of garlic, 2 sprigs of mint, 5 sprigs of fresh oregano, 5-6 tablespoons vinegar, 1 teaspoon sugar, 1 kg of Apulian bread wheat flour, pepper, 2 teaspoons of salt to do the day before: Discarded cores, seeds and pith with peppers.

Wash them, dry them and cut them into strips about 8 mm.

Put them in a colander, sprinkle with salt, turned several times with his hands.

Place a folded towel on the peppers, place a weight on top and let them drain 60 minutes.

You can also use a saucepan filled with water.

Dry the peppers with a paper towel.

Heat oil in a skillet over medium heat and bake peppers, often mixing them with two tablespoons, until tender and Golden (8 minutes).

Cook a few at a time, 3-4 times.

Drain the peppers as they are cooked with the slotted spoon, on a plate.

Stir in vinegar, sugar bowl, bread crumbs, garlic, mint and half half chopped oregano leaves.

You have to get a soft, but not liquid: if necessary, add a little water.

Put the cooked peppers in the Pan greased again.

Carefully fold the mixture of breadcrumbs, stirring over medium heat 3 minutes to dissolve any lumps.

Add capers and olives, let cool and keep in the refrigerator.

The day after: cut a lid the bread, remove the crumb at the bottom, forming a bowl.

Please dry the breadcrumbs in the Sun, sbriciolatela and hold on to it.

The stuffed with peppers, garnish with mint and oregano, close with the cover.

Wrap the shape with a kitchen towel to carry better.

Accompanied by a wine from Puglia, dry and light, as Martino Rosato