Ingredients with Measurements:
- 4 red bell peppers, roasted and peeled
- 4 yellow bell peppers, roasted and peeled
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh mint
- 1 egg, beaten
- 1 pound pizza dough
Special equipment needed:
- Food processor
- Baking sheet
- Parchment paper
- Pastry brush
- Kitchen twine
Step-by-step instructions:
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a food processor, pulse the roasted peppers until finely chopped.
3. In a large bowl, combine the chopped peppers, garlic, olive oil, salt, black pepper, oregano, red pepper flakes, Parmesan cheese, breadcrumbs, parsley, basil, mint, and beaten egg. Mix well.
4. On a lightly floured surface, roll out the pizza dough into a rectangle about 1/4 inch thick.
5. Spread the pepper mixture over the dough, leaving a 1-inch border around the edges.
6. Starting at one end, roll up the dough tightly into a log shape.
7. Using kitchen twine, tie the log in several places to secure it.
8. Place the log on the prepared baking sheet and brush the top with olive oil.
9. Bake for 30-35 minutes, or until the dough is golden brown and cooked through.
10. Let the treccia dura di peperoni cool for a few minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 30-35 minutes
Temperature:
400°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 43g
Protein: 12g
Sodium: 820mg
Sugar: 6g
Fiber: 4g
Substitutions for ingredients:
- Instead of pizza dough, you can use puff pastry or phyllo dough.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
- Instead of fresh herbs, you can use dried herbs.
Variations:
- Add sliced black olives or capers to the pepper mixture.
- Use different types of peppers, such as poblano or jalapeño.
- Add sliced prosciutto or salami to the pepper mixture.
Tips and tricks:
- Make sure to roast and peel the peppers before using them in the recipe.
- Use a sharp knife to slice the treccia dura di peperoni for clean cuts.
- Serve the treccia dura di peperoni warm or at room temperature.
Storage instructions:
Store leftover treccia dura di peperoni in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the treccia dura di peperoni, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the treccia dura di peperoni on a platter with fresh herbs and sliced lemons.
Garnishes:
Garnish the treccia dura di peperoni with chopped fresh herbs and grated Parmesan cheese.
Pairings:
Pair the treccia dura di peperoni with a crisp white wine or a light beer.
Suggested side dishes:
Serve the treccia dura di peperoni with a side salad or roasted vegetables.
Troubleshooting advice:
- If the dough is too sticky, add more flour to the surface and knead it in.
- If the treccia dura di peperoni is too dry, brush it with olive oil before serving.
Food safety advice:
Make sure to cook the treccia dura di peperoni to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Treccia dura di peperoni is a traditional Italian dish that originated in the southern region of Calabria.
Flavor profiles:
Treccia dura di peperoni is a savory and slightly spicy dish with a crispy crust and a soft, flavorful filling.
Serving suggestions:
Serve the treccia dura di peperoni as an appetizer or a main course.
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Region: Italian