• Home
  • Services/Classes
  • Food Writing
  • Cookbooks
  • Travel
  • Sources/Links
  • Contact

Toasted Garlic Breadcrumbs – and making pepperonata

April 6, 2011 | Vegetables

Although I’ve been to cooking school in Italy on more than one occasion and have made this dish at least 3 or 4 times, every time I try it at home, I’m not sure I did it right. I think the Italians use more olive oil – as in LOTS more. The first time I made this back home, I realized you have to really toast the breadcrumbs and add them at the last minute to keep them somewhat crunchy. One thing I know for sure is that this is a low and slow cook, similar to caramelizing onions or mushrooms.When I serve crostini at parties, I’m often left with extras. Because they have been baked with olive oil, I’m afraid they’ll go rancid if left out, so I crush them up into crumbs and freeze them. They happen to make the perfect crumb to use for this recipe. Cook some cloves of garlic in oil for a few minutes (I used the oil left from when I roast large batches of garlic cloves on the stove), then remove the garlic and cook the breadcrumbs in the oil for a few minutes until toasted but not burned. They are perfect to toss with the pepperonata. Serve the pepperonata with grilled meats or as part of a vegetarian feast – it’s really good, despite its simplicity.

I still have room to add people to my cooking trip to Italy this fall – why don’t you join me so we can figure out how to really get the pepperonata right?!


Pepperonata with Toasted Garlic Breadcrumbs
 
Prep time
Cook time
Total time
 
Recipe type: Vegetable
Serves: 8
Ingredients
  • ¼ cup extra virgin olive oil
  • 6 large red peppers, seeded and sliced ¼ inch thick
  • 1 cup toasted garlic breadcrumbs
Instructions
  1. Heat oil over medium heat in a large skillet and add peppers, cook on medium low, uncovered, until peppers are very soft and lightly caramelized. This can take a long time, so allow an hour.
  2. Drain any excess liquid and toss with breadcrumbs right before serving.
Notes
Note: I don't add salt because the breadcrumbs seem to add enough seasoning, but taste and adjust for salt if needed.

 

Comments

3 Responses | TrackBack URL | Comments Feed

  1. I’ve never had pepperonata. Just the sound of slow caramelized peppers sounds so delicious.

    Reply

  2. [...] mint. The last handful of Jimmy Nardello red peppers, another Italian heirloom, became a side of pepperonata with toasted breadcrumbs. A salad of Lacinato kale and farro, tossed with red onion and ricotta salata, rounded out the [...]

    Reply

  3. This dish always reminds me of Silvestro at the Awaiting Table, and I can’t wait to go back!

    Reply

Leave a Reply

Rate this recipe:  



My Cookbook! --->


TASTING_COLORADO_FRONTCOVER

Restaurant Reviews

  • chinese takeout
  • bistro-vendome-creme-brulee
  • mcloughlins restaurant and bar
  • tapas
  • the-infinite-monkey-theorem-barrel-tasting-lab-collage-2
  • beast and bottle denver pork tostados
  • union-square-cafe-new-york

Search by Ingredient

almonds apples arugula Asian avocado bacon basil beans beef beets bison braising broccoli brunch butter cabbage cake carrots cheese chicken chiles chili chocolate cilantro coconut cookies corn cucumber curry dips eggplant eggs feta cheese garlic giveaway goat cheese grilling herbs ice cream Italian kale lamb leftovers lemon lime Mexican mint muffins mushrooms nuts oats olive oil onions pancetta parsley peppers pesto pickles pine nuts pizza plums pork potatoes quinoa rice ricotta roasting salmon sausage shrimp spinach squash stews Thanksgiving tomatoes tuna turkey vegetarian vinegar zucchini

About Michele



Get the Cooking with Michele ® Newsletter
Email:

International Food Blogger Conference 2014 Seattle

Get Involved


Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.

Top 20 Colorado Cooking Blogs


my foodgawker gallery


Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



Search for recipes from across the web at Foodily.com

certified yummly

MyFreeCopyright.com Registered & Protected

constant contact badge

Archives