Pepperoni Al Forno Recipe
Ingredients
| 4 very large green, red or yellow sweet peppers, peeled and seeded | ||
| Ripe tomatoes | 2 Large, peeled | |
| 1/2 cup black olives, pitted and coarsely chopped | ||
| Onion | 1 Large, thinly sliced | |
| Garlic | 2 Clove (5gm), chopped | |
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
| Parsley sprigs | 1 Cup (16 tbs) | |
| 1/2 cup fresh basil leaves minced or 2 tablespoons dried basil | ||
| Olive oil | 1/2 Cup (16 tbs) | |
| 1/2 cup fine dry bread crumbs | ||
Directions
Cut the peppers into wide strips.
Cut the tomatoes into wedges the size of the pepper strips.
Put the pepper strips, tomatoes, olives, onion, garlic and anchovies into a baking dish.
Season lightly with salt (the anchovies are salty) and pepper.
Mince together the parsley and the basil and sprinkle the mixture over the vegetables.
Then sprinkle them with the olive oil and the bread crumbs.
Cook in a preheated moderate oven (350° F) for about 30 minutes.
Cut the tomatoes into wedges the size of the pepper strips.
Put the pepper strips, tomatoes, olives, onion, garlic and anchovies into a baking dish.
Season lightly with salt (the anchovies are salty) and pepper.
Mince together the parsley and the basil and sprinkle the mixture over the vegetables.
Then sprinkle them with the olive oil and the bread crumbs.
Cook in a preheated moderate oven (350° F) for about 30 minutes.
Chef
