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red horn peppers with olives, bread crumbs and basil oil

A beautiful, colourful and cheap dish which can be prepared in 15 minutes

ingredients for 4 servings (cost about 2€ pp)
  • 12 medium red horn peppers
  • Salt
  • 20 black Kalamata olives
  • 2 anchovies
  • 4 garlic cloves
  • EV olive oil
  • 100 g stale bread
  • 8 drops of balsamic vinegar
  • Instant basil oil made of 100 ml EV olive oil and 15 gr of fresh basil leaves

Horn peppers have a thinner peel than the common square ones, so we should prefer them when we prepare them in the pan, fried or sautéed, as they don´t have to be peeled. I remind you that the main reason we peel the square peppers is that their thick skin provokes digestive problems.

Kalamata olives are world famous. They have a very juicy flesh, a strong taste and a small pit.

Many people ask me how to cook the olives, with or without the pit. At the vast majority of cases it´s a crime removing olive pits before cooking. The olive, when pitted, usually spoils the preparation and TURNS THE DISH TO VULGAR.

I know it is more convenient eating pitted olives but also fucking in brothels is more convenient than having a girlfriend. Anyway if I cannot persuade you, at least DON´T BUY already pitted olives, as, moreover, their internal spongy part absorbs the brutal aromas of the conservatives, used by the manufacturers.

Today’s dish can be prepared in the oven or in the pan. It is better when bake in the oven but it also needs more time and more energy, which nowadays is very expensive (fuck you Putin).

We first of all melt the anchovies with 2 tablespoons water.

So, we add some oil in a wok and we start sautéing (but using medium heat) the peppers, washed, trimmed and cut in pieces. We stir frequently, in order to provoke a tender flesh and a relatively homogeneous cooking.

Five minutes before we finish the cooking, we add the garlic cloves, cut in slices, the melted anchovies and also some salt.

In another pan we toast 100 g coarse uneven bread crumbs till crispy. It is obvious that we have to cut the stale bread with our hands, otherwise the result will be too fine for this job and also too homogeneous and industrial.

When everything is ready we prepare the basil oil beating the basil leaves in the olive oil. We add in the pan, the bread crumbs, the basil oil and the balsamic vinegar, we stir for a moment and we serve.


Published in VEGETABLES