Peppers stuffed with spelt spaghetti: an easy dish, healthy and above all good. I love peppers, of any shape and color, but those Dutch type, small and square, lend themselves well to be filled: could I resist? No. And so I filled with spelt spaghetti (I love the flavor of farro with vegetable) dressed in an exquisitely siciliano. Olio, anchovies, Capers, Sun-dried tomatoes and grated bread crumbs. Obviously in the sauce ended up the offcuts of peppers, I certainly could not throw. the result? A hot and cold both choreographic and good pasta. Seeing is believing.
Ingredients for 4 people:
- Dutch type peppers 4
- 250 g spaghetti spelt
- 8 sundried tomatoes in oil
- a handful of capers
- 4 anchovy fillets in oil
- salt and pepper
- 8 Tablespoons extra virgin olive oil
- 3 tablespoons of grated bread stale
- fresh basil as required
- a clove of garlic
Preheat oven to 200 degrees static. Wash the peppers, cut the top deck at about 1/3 of the height of the bell pepper, in order to obtain by peppering threads with which shell pasta. Grease and salt well the peppers and the shell both inside and outside and arrange everything on a baking tray lined with parchment paper. Bake for 20 minutes, then drain the peppers from any water that will be formed inside and let them cool a little.
Desalinize the capers under water and chop. Chop the garlic. Make small pieces dried tomatoes. Put the oil in a pan and allow to warm up, Add the anchovy fillets and mash well with a fork until they melt and then add garlic. Add the peppers cut into strips and saute for 5 minutes. Must stay crunchy. Add the capers and Sun-dried tomatoes, and then blend the flavors for a minute.
Toast the breadcrumbs in a frying pan and set it aside until you sear. Boil the pasta in salted water and drain it al dente putting aside a little’ of the cooking water. Stir the noodles in the pan with the sauce, joining if necessary a little’ of the cooking water aside and add fire off fresh basil, chopped. Put the spaghetti in peppers and sprinkle with toasted breadcrumbs and a little’ ground black pepper. Bon appétit!
THE PAIRING: Our advice with this recipe is a Bardolino Chiaretto classico. We chose the company Cà Bottura for its freshness and easy adaptability.