Peperoni “Ammuddicati” (Sweet & Sour Peppers in Crunchy Breadcrumbs)
One of the first things my mum told me when we finally met after over a year apart due to Covid-19 was “You have to try my Peperoni Ammuddicati."
This is a wonderful, easy vegan side dish with a sweet and sour taste. I guarantee you won’t be able to stop yourself from eating once you try it.
The name “ammuddicati” literally means “covered in crumbs” and indicates something we are very fond of in Sicily (and in most of Italy as well). Breadcrumbs are a must-have in every respectable Sicilian’s kitchen, a peasant ingredient that was once used as a replacement of grated cheese by those who could not afford the latter.
Ingredients (serves 4 as a side dish or 2 as a main)
4 large mixed peppers (red, yellow and green), roughly 1.2 kg
4 tbsp evo oil
2 cloves garlic, sliced
2 tbsp capers (in brine, rinse the brine before adding)
3 tbsp apple cider vinegar
2 tbsp freshly chopped mint or parsley
4 tbsp pangrattato (fine breadcrumbs, not the panko kind)
Salt to taste
Deseed the peppers and cut into strips, roughly one-finger wide.
Heat the oil in a wide pan, add the garlic and let it brown. Stir in the peppers, cover with a lid and sauté on medium heat for about 10-15 minutes. The peppers will release their juices and be slightly browned at this stage.
Remove the lid and add salt, capers and vinegar. Increase the heat to allow the vinegar to evaporate for 10-20 seconds, then reduce to medium and add the breadcrumbs.
Mixing well, and sauté for another 5 minutes while stirring continuously, until the breadcrumbs have become brown and crunchy. Sprinkle the chopped fresh herbs and serve at room temperature.
Word of the Day
(Breadcrumbs, pronounced pan·grat·tà·to)