Two Humble Veggie Antipasti
On an Italian farmhouse table, simple is best. When planning a table of appetizers, these simple dishes that utilize humble vegetables are economical and really delicious, in a Nonna sort of way.
They are perfect additions to cheeses, salume and marinated veggies on an aperitivo table, served just warm or at room temp!
Both dishes can be gluten free by using gluten free crumbs. Can they be vegan? Sure, but without the cheese, they will fall short, IMO.
Sweet Peppers Gratinata
3 red, yellow or orange bell peppers
2/3 cup grated Pecorino Romano. 1 cup bread crumbs
1/4 cup red wine vinegar. ¼ cup dried currants or raisins (if the raisins are large, chop them up a bit) 1 tablespoon garlic minced fine
1/4 cup parsley minced
1/4 cup capers
EVOO and Salt to taste
PREP THE PEPPERS
Preheat broiler or air fryer.
Cut the peppers into 4 or 6 wedges keeping the crown part to make a boat (depending upon the size)
Coat lightly with olive oil and season with salt.
Broil or airfry, skin side up for about 4-7 minutes or until the skin starts to blister.
Remove from oven
Allow to cool.
MAKE FILLING
Mix the Pecorino, crumbs, garlic, vinegar, crushed pepper, parsley, currants and capers.
Add a few drops of water at a time until it it damp enough to just barely hold together when squeezed in your hand. Season with salt carefully, Pecorino is salty already.
FILL AND BAKE
Heat oven to 400F
Place the peppers on a sheet pan skin side down.
Top each piece with a thin layer of stuffing, carefully pressing it in. Drizzle with EVOO, bake minutes, or until toasty and warm through.
Serve warm or or temperature
STUFFED ZUCCHINI
Once again, the frugal Italian kitchen makes humble veggies and breadcrumbs into a delicious creation. According to my taian chef friends, zucchini and mint belong together.
3 medium zucchini 3 anchovies (optional, but they add secret umami…don’t tell anyone!)
1 large sweet onion, peeled and diced. 1/2 cup dry white wine. 1/2 cup sundried tomatoes cut into small bits. 1/2 cup mint leaves chopped. 1 1/2 cup bread crumbs
1 cup grated Parmigiano cheese
1/2 teaspoon lemon zest
water
EVOO and Salt to taste
PREP THE ZUKES
Preheat oven to 400f
Cut the zucchini lengthwise. Scoop out the seeds.
Brush the flesh with EVOO, season with salt and bake for about 15-20 minutes to make them a bit tender. Allow to cool.
MAKE THE STUFFING
In a cold, non reactive pan, add enough EVOO to coat the pan well and add the anchovies.
Turn the heat to medium high and using a wooden spoon, break up the anchovies as the oil heats. Continue until the anchovies are pretty much melted.
Now add the onions to the pan, Saute at medium heat, stirring occasionally until they are shiny and soft but not brown, about 7 minutes.
When they are soft , add the white wine and cook at high heat, swirling the pan to evaporate most of the wine.
Scrape it all into a bowl. Add the remaining ingredients except the water and mix well.
Add a little water as needed to moisten the filling enough for it to hold together.
FINISH AND BAKE
Fill the zucchini boats with the stuffing, pressing it in well. Don’t overfill.
Drizzle with EVOO and bake until golden, about 12-15 minutes.
Cut off the stem and butt and cut the rest into into 1 inch pieces to serve
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