For this last Sunday of July “Roberta's cooking with extra virgin olive oil” offers us another original recipe, where simple tasty ingredients find perfect synthesis in a tasty first course, enhanced as always by a quality oil. This time the choice is the monovarietal typical of Lazio, with an intense fruitiness that contributes to making these even better Pepperoni which… become truly precious Chests of bucatini alla mediterranea.
difficulty: medium
Preparation: 30 min
Cooking time: 60 min
Serves: 3 Guests
Cost: medium low
INGREDIENTS
- 3 peppers (yellow, green, red)
- 250g bucatini pasta
- 1 clove of garlic
- 1 fresh hot pepper
- 400 g tomato sauce
- 60 g Pantelleria PGI capers in salt
- 120 g Itrana cultivar olives
- 40 g anchovy fillets
- natural oregano to taste
- to taste coarse salt
- monovarietal extra virgin olive oil Itrana – Intense fruity
PREPARATION
Cook the bucatini in boiling salted water. Pour a drizzle of extra virgin olive oil into a non-stick pan, soften a clove of poached garlic (it will then be removed), add 1 hot pepper cut into small pieces (removed from seeds and filaments), the tomato sauce, capers, olives and chopped anchovy fillets. Turn off the heat and add the crumbled oregano and raw Itrana monovarietal extra virgin olive oil.
Drain the bucatini, throw them in the sauce and mix well. With the help of a ladle, roll up the dough with pliers and insert it into the peppers (which have previously been cut off the caps, cleaned internally of filaments and seeds, washed and left to dry).
Complete the "scrigni" with a little more sauce, cover the pepper with its cap and, once placed on a baking dish, cover them with aluminum foil and bake at 180°C, fan-assisted mode, for 20 minutes; after the time has elapsed, remove the aluminum foil, add salt, flavor again with the extra virgin olive oil and cook for another 15 minutes.
Remove from the oven, pour another generous drizzle of raw Itrana monovarietal extra virgin olive oil into each casket and serve.
