Parmigiana recipe of peppers from of 10-12-2010 [Updated on 11-05-2018]
When, talking to someone, it turns out that I have a cooking blog ... I usually get their recipes for me to try and then see them posted on my blog. This time the paternity, or rather, maternity of the pepper parmigiana recipe belongs to my aunt Ketty :) This recipe is one of her workhorses in the kitchen, tried and tested, I can tell you that it is a real bomb, as well as taste, of calories. After cooking, the parmigiana needs to cool down before being tasted, only then will it take all its flavor and if you can save a small piece for the next day ... it will be even tastier :)
How to make Pepper Parmigiana
Wash the peppers, dry them and roast them on a plate or in the oven for 30 minutes at 220 °. In both cases ... remember to turn them from time to time so that they brown evenly.
Once roasted, cover them with a lid for about 15 minutes so that with the humidity created it will be easier for you to peel the peppers.
Once they are softened, clean the peppers by cutting off the stalk, remove the seeds and white files and peel them by passing them under running water.
pour a drizzle of oil into a baking dish and arrange a layer of peppers
Place the pancetta and scamorza cheese cut into very thin slices on the peppers, add the capers, the pitted black olives (I missed them at home) and sprinkle everything with breadcrumbs and parmesan.
Cover with a state of peppers
Add another layer of filling, then peppers and finish with pancetta and scamorza
Sprinkle the pepper parmigiana with breadcrumbs and grated parmesan, pour a drizzle of oil on the surface and bake at 200 °.
Cook the pepper parmigiana for about 20 minutes by operating the grill for the last few minutes of cooking
Let the pepper parmigiana cool before slicing and serving.