Breaded, Fried Peppers, or Peperoni Impanati e Fritti: This is an unusual recipe that Caròla Francesconi was given by Monzù Gerardo Modugno; it brings to mind chips and will be a pleasant and unusual side dish, or a real treat in a fritto misto, and could also double as an antipasto. To serve 6:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 2 1/4 pounds (1 k) yellow bell peppers
- Flour
- 2 eggs, beaten
- Breadcrumbs
- Salt
- Olive oil for frying
Preparation:
Flame the peppers until their skins are blistered and you can skin them, then stem them, seed them, cut them open, and spread them out on your work surface. Use a toothed round pasta cutter to cut the peppers into rounds (you could also use a ribbed pasta wheel to cut the peppers into 1 1/2 x 1 1/2 inch (3 x 3 cm) rectangles). Put the disks to dry on absorbent paper, cover them with another sheet of paper, and press down hard on the upper sheet to extract as much moisture as possible. At this point, flour the disks, dip them in the beaten eggs, dredge them in bread crumbs, and fry them until golden. Drain them well, dust them with a little salt, and serve them hot.
