Pasta-Stuffed Peppers




Capers, olives and anchovies are the Three Musketeers of Southern Italian cooking.
Serves 6

Capers, olives and anchovies are the Three Musketeers of Southern Italian cooking. Here they are mixed with tomatoes and pasta to stuff sweet bell peppers before roasting. If the peppers are very large or if you want to make these part of an antipasto and want smaller portions, cut the peppers in half lengthwise, scoop out the seeds, and stuff each half for smaller individual servings.

1 large garlic clove, finely chopped

2 tablespoons extra-virgin olive oil

3 large ripe tomatoes, chopped

½ teaspoon dried oregano

1 (2-oz.) can anchovy fillets, drained and chopped

2 tablespoons capers, rinsed and drained

¼ cup chopped pitted imported black olives

Freshly ground pepper

6 large red or yellow bell peppers
4 oz. ditalini, tubetti, or other small pasta

1. Preheat the oven to 375 degrees. Oil a baking dish just large enough to hold the peppers upright, and bring a medium pot of salted water to a boil.

2. In a large skillet, cook the garlic in the oil over medium heat for one minute until softened. Stir in the tomatoes and oregano and cook, stirring occasionally, until most of the liquid has evaporated, about five minutes. Remove the pan from the heat and stir in the anchovies, capers, olives, and salt and pepper to taste.

3. Meanwhile, cut the tops off the peppers and set them aside. With a small sharp knife, remove and discard the seeds and the white membranes from the insides.

4. Add the pasta to the boiling water, stir and cook, stirring frequently, until al dente. Drain well, then stir the pasta into the tomato sauce.

5. Fill each pepper about three-quarters full with the pasta mixture. Place the tops on them and arrange them in the baking dish. Pour 1 cup water around them.

6. Bake for 45 minutes, or until the peppers are tender when pierced with a fork. Serve warm.


Chicken With Peppers, Fennel, Onions and New Potatoes



Total Time: 35 minutes Serves: 4
1 pound new potatoes
2 pounds chicken legs, thighs and drumsticks separated
Salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
1 garlic clove, crushed
½ yellow onion, thinly sliced
1 garlic clove, crushed
½ fennel bulb, thinly sliced
1 red bell pepper, cut into 2-inch dice
1 yellow bell pepper, cut into 2-inch dice
1 orange bell pepper, cut into 2-inch dice
1 tablespoon light brown sugar
2 pickled hot peppers, seeded and cut into strips
1 bay leaf
1 sprig fresh rosemary
4 lemon wedges


1. Preheat oven to 475 degrees. Bring a medium pot of salted water to a boil over high heat. Add potatoes and cook until fork tender, 20 minutes. Drain, halve potatoes and set aside.
2. Meanwhile, set a large, heavy pan over medium-high heat. Generously season chicken with salt, pepper and 2 tablespoons olive oil. When pan begins to smoke, place chicken, skin-side down, into pan. Cook, pressing on chicken with a spatula, until skin is golden and easily releases from pan, about 10 minutes. Transfer pan to oven and continue cooking, skin-side down, until meat is cooked through, about 20 minutes. Flip chicken, add halved potatoes, cut-side down, to pan and roast until browned, about 5 minutes.
3. While chicken cooks, prepare pepper sauté: Set a large, lidded pan over medium-high heat and swirl in remaining olive oil. Cook garlic and onions, stirring frequently, until translucent, about 5 minutes. Add fennel, bell peppers, sugar, pickled peppers, bay leaf, rosemary and salt and pepper to taste. Cover pan and cook, stirring frequently to ensure even cooking, until peppers are very soft and limp, about 20 minutes. Stir and adjust seasoning as needed with more sugar, salt or vinegar from pickled pepper jar.

4. Serve chicken with potatoes, pepper sauté and lemon wedges