Roasted Stuffed Peppers with Anchovies
|Red bell peppers||4|
|Green bell peppers||4|
|Yellow bell peppers||4|
|Shallot||1 Large, minced|
|Pancetta||3 Ounce, minced|
|Anchovy fillets||7 , minced|
|Pistachio nuts||2 Ounce, shelled and coarsely chopped|
|Breadcrumbs||1 1⁄2 Cup (24 tbs)|
|Garlic clove||1 Large, minced|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
|Egg||1 , lightly beaten|
|Freshly grated pecorino romano cheese||1 Ounce|
|Dried oregano||1⁄4 Teaspoon, crumbled|
|Dried marjoram||1⁄4 Teaspoon, crumbled|
|Minced fresh parsley||1 Tablespoon (Preferably Italian Flat Leaf)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Olive oil||1 Tablespoon|
|Rolled anchovy fillets with capers||24 (For Garnish)|
Broil peppers 4 inches from heat source until each side is just charred.
Transfer to plastic bag.
Wrap tightly and let stand 5 minutes.
Peel peppers and cut in half, discarding stems and seeds.
Rinse peppers; pat dry with paper towels and set aside.
Heat olive oil in medium saucepan over low heat.
Add shallot, cover and cook until translucent, about 7 minutes.
Add pancetta, anchovies and pistachios and continue cooking, stirring until anchovies have dissolved, about 1 minute.
Add breadcrumbs and garlic, increase heat slightly and stir until breadcrumbs are lightly browned, about 3 minutes.
Stir in cream 1 tablespoon at a time until absorbed.
Transfer stuffing to bowl and let cool.
Add next 7 ingredients to stuffing and mix well.
Brush gratin or other shallow baking dish with olive oil.
Spread generous spoonful of stuffing into each pepper half.
Roll peppers up; transfer to pan seam side down.
Brush each pepper generously with additional olive oil.
Cover and let stand at room temperature 1 day or chill up to 2 days (bring to room temperature before baking).
Preheat oven to 375°F.
Bake peppers until heated through, about 30 minutes.
Top each with rolled anchovy.
Serve hot or at room temperature.