Name: Peperoni Imbottiti
Yield: Makes 6 Servings
Ingredients: 3 medium-size red bell peppers; 3 medium-size yellow bell peppers; 2 tablespoons raisins; 1 cup fresh breadcrumbs from French bread; 1/4 cup brine-cured black olives (such as Gaeta or Kalamata), pitted,chopped; 3 tablespoons pine nuts, toasted; 3 tablespoons chopped fresh basil; 3 tablespoons chopped fresh Italian parsley; 2 tablespoons drained capers, chopped; 2 medium garlic cloves, minced; 2 anchovy fillets, minced; 1/2 teaspoon (scant) salt; 5 tablespoons olive oil

(BELL PEPPERS FILLED WITH CAPERS, OLIVES, ANCHOVIES, RAISINS AND PINE NUTS)

This classic starter highlights many of the distinctive flavors of southern Italian cooking. Pour a rich Taurasi-Campania's best red wine-during the meal, or if you prefer something lighter, try to find a red Lacryma Christi del Vesuvio from a top-quality producer.

Recipe notes

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