Quantity for about 6 medium peppers
Ingredients
1 loaf stale pasta dura
1 large tomato, seeded and chopped
1 tin anchovy fillets (about 10 -12)
1 cup grated pecorino cheese
Large handful of Italian parsley, chopped finely
2 – 3 tblsps extra virgin olive oil
1 tblsp white vinegar
Method
Prepare the capsicums. Cut out the stem with a small sharp knife, and remove the membranes and seeds. Rinse and drain upside down on paper towel.
Roughly chop up the bread, reserving some crust pieces to make the ‘lids’. Process the bread into rough crumbs. There should be small cubes visible, it shouldn’t be too fine.
In a large bowl, combine the breadcrumbs with all the ingredients except the oil and vinegar. Mix well with your hands, and taste for balance of flavours. Adjust as needed, then add the oil, mix through, then the vinegar and mix again. Taste again, and adjust as necessary.
Fill the capsicums firmly to just below the tops, allowing room for the bread cap. Cut a piece of bread to fit each capsicum, and push it under the rim to secure the filling.
Grill the filled capsicum over an open flame until charred, then place upright in a shallow saucepan or baking dish, firmly packed. Bake in a moderate oven until the capsicums are well cooked (about 30 minutes).