Stuffed Italian Sweet Peppers, Farmer Style
I was recently invited to attend the annual grape harvest (vendemmia in Italian) that takes place at my friend Bruno Maresca’s family farm in Piano di Sorrento. Since this is one of my favorite occasions of the year, I made it a point to arrive extra early to participate in their family’s festive preparations, which, naturally, includes preparing utterly delicious Campanian food.
Surrounded by vast gardens overflowing with all kinds of fruit trees, vegetables, flowering plants, and cactuses, I excitedly made my way down their lengthy driveway as soon as I arrived. Along the way, I couldn’t help but think about how wonderful it must be to have an edible front yard like theirs – one that would nourish and sustain my family with all of the delicious bounties it produces all year long.
Not surprisingly, I spotted Bruno busy, deep within the garden gathering the remaining Italian sweet peppers of their summer’s harvest. He was happy to see me, knowing I would be more than thrilled to give him and all the ladies of the house a helping hand in the kitchen as they prepared the meal for that very special, festive day.
These Italian sweet peppers, called peperoncini friarielli di fiume or friggitielli in Campania, flourish in gardens all over the region from late June straight through October. During this time they can be easily found at the neighborhood markets, where the local farmers bring them in by the casefuls as soon as they are vine-ripened with glossy, deep green flesh, about 4 ½ to 5-inches long – and remarkably sweet and flavorsome. Otherwise, they are simply gathered straight from one’s home garden and put to good use in the kitchen later in the day.
For the festivities, the Italian sweet peppers freshly gathered by Bruno were first cleaned, then stuffed and roasted in their wood-fired oven. The stuffing was composed of a medley of savory ingredients that compliment the sweetness of the peppers magnificently – tuna preserved in olive oil, olives, capers, garlic, tomatoes, bread crumbs, and Parmigiana-Reggiano cheese. Still now, just the mere thought of the smell of them roasting away makes my mouth suddenly fill with the taste. They were tantalizingly delicious, but it’s no wonder, really, when you know who was cooking that day.
For this recipe, the choice peppers are always the largest of the bunch, the ones that can be filled with the stuffing easily and neatly using a cookie making gun or a pastry bag. In a pinch, though, I have also used the smaller medium-size ones, and simply made a slit in the side of each pepper, inserted the stuffing neatly with my hands, then closed the peppers shut by reconnecting the side slits as good as possible. Works fabulously too, every time.
Following tradition honorably, the entire meal (well almost) for thirty five family members was baked in their wood-fired oven, one savory assortment of local specialty dishes at a time. But don’t fret, for delicious results, minus the hint of smoky aroma and taste, a traditional home oven works wonderfully for this preparation as well.
Some behind the scenes at the grape harvest – A glimpse into local life, Sorrento-Farm style!
Seek out these Italian sweet peppers in season at your local farmer’s market or farm stand. They are also known as Golden Greek peppers, Tuscan peppers, and Spanish Padrón peppers. Otherwise, you can substitute any similar small, slender “sweet” peppers you come upon at the market that pleases your palate.
In Campanian homes, these stuffed Italian sweet peppers are either served on their own as an antipasto or as a part of a traditional antipasto spread. Or else, they are a delicious vegetable side dish to accompany most roasted or grilled meats, such as pork, sausage, and chicken.
Buon Appetito a Tutti dalla Famiglia Maresca (Enjoy your Meal, Everyone from the Maresca Family)!
Stuffed Italian Sweet Peppers, Farmer Style
Ingredients
- 25 large, ripe Italian sweet peppers
- 1 7-ounce jar imported Italian tuna in olive oil separated into small chunks, oil reserved
- 1/4 cup salt-packed capers rinsed thoroughly
- 30 mixed olives preferably green and black, pitted and roughly chopped
- 2 large garlic cloves finely chopped
- 6 ripe cherry tomatoes halved, seeded, and roughly chopped into small pieces
- 1/2 cup unflavored breadcrumbs plus extra for sprinkling
- 1/4 cup Parmigiano-Reggiano cheese plus extra for sprinkling
- 2 tablespoons extra-virgin olive oil plus extra for drizzling
- caciocavallo cheese provolone, or any other type of stretched-curd cheese, for grating
Instructions
- Preheat the oven to 400°F (200°C).
- Using a sharp paring knife, trim off the tops of the peppers, about 1/2-inch below the base. Scrape away any inner seeds and membranes. Place the peppers in a colander and rinse well under cold running water. Remove and roughly chop 5 of the peppers into small pieces and set the rest aside to drain.
- In the bowl of a food processor, combine the tuna, reserved oil, capers, olives, garlic, and half of the tomatoes. Pulse until the ingredients are smooth. Sprinkle in the bread crumbs, parmigiana, and olive oil and pulse until well combined. Add the chopped peppers and remaining tomatoes and pulse briefly just to combine. Or else, you can use a hand blender to combine the ingredients in a large bowl, if you prefer.
- Using a cookie making gun or a pastry bag, fitted with a wide round tip, fill the peppers with the stuffing. Smooth the surface of the stuffing and place the peppers on a lightly oiled baking sheet. Sprinkle the surface of the peppers with bread crumbs and parmigiana. Grate some caciocavallo cheese over the top and drizzle with a little olive oil.
- Place the baking sheet in the oven and bake until the peppers are lightly charred and beginning to collapse, about 15 to 20 minutes.
- Serve hot, warm, or at room temperature.