Assunta (Testa) Sorrentino, Napoli
(Yield: 4 servings)
4 red peppers
4 tablespoons extra-virgin olive oil
2 tablespoons breadcrumbs
1 garlic clove (minced)
10 black olives (pitted and chopped)
1 tablespoon capers
salt and freshly ground pepper
1. Preheat oven to 400°F.
2.Place peppers on baking sheet and coat with 2 tablespoons olive oil. Roast in oven until skin is blackened and blistered (approx. 15 minutes). Place in bowl, covered with plastic wrap and allow to cool.
3.Remove and discard skin, de-seed and cut peppers into strips.
4.Warm remaining oil in skillet over low heat. Add peppers, breadcrumbs, garlic, olives, capers and season with salt and pepper. Cook for approx. 15 minutes.
Serve while warm or at room temperature.
As an alternative to using the oven, the same process can be used with a BBQ, making sure that the heat is set at high.