Peperoni Ammollicati is a classic Southern Italian side dish of sautéed bell peppers finished with garlic, capers and golden breadcrumbs. It’s easy to prepare, full of bright summer flavour and pairs beautifully with grilled meats, pork or fish.
This preparation comes from southern Italy, particularly Calabria, Sicily and Puglia. The recipe combines soft, slowly-cooked peppers with a crunchy pangratato-style crumb, salty capers, Pecorino, oregano and fresh parsley. Regional and household variations are common and easy to adapt to your taste.
Table of Contents
- Ingredient notes
- Visual walk-through of the recipe
- Recipe Tips
- Variations
- Serving suggestions
- More delicious Italian side dishes to try
- Full Recipe
Ingredient notes
- Bell peppers – Use a mix of colours for sweetness and colour; red peppers add the most natural sweetness.
- White crusty bread – Stale bread is ideal for breadcrumbs, but fresh bread blitzed in a processor and toasted works well. Store-bought fine breadcrumbs (pangrattato) are an acceptable alternative.
- Capers – Capers preserved in brine work well and usually don’t need rinsing; adjust to taste if they are salt-packed.
- Fresh parsley – Flat-leaf parsley is recommended for the best flavour and texture.
Visual walk-through of the recipe
- Make the breadcrumbs – Tear or slice the bread and blitz to fine crumbs, then toast them in a dry pan over low heat until lightly golden. Transfer to a bowl to cool.
- Make the crumb mixture – When the crumbs are cool, combine them with grated Pecorino, oregano and the finely chopped parsley.
- Sauté the garlic – Warm 2–3 tablespoons of olive oil in a large pan and gently sauté a whole garlic clove until it just begins to colour, then remove or leave in as you prefer.
- Sauté the peppers – Add peppers cut into strips and cook slowly over medium-low heat until very soft, about 20–25 minutes. A pinch of salt helps them release moisture and soften; stir occasionally so they soften without excessive browning.
- Finish the dish – When the peppers are tender, stir in the capers for 30–40 seconds, then add 4–5 tablespoons of the breadcrumb mixture, tossing so the crumbs absorb the oil and coat the peppers. Taste and adjust salt, then serve warm or at room temperature.
Recipe Tips
- Breadcrumbs – If you don’t have stale bread, blitz fresh bread and toast it well to get crisp, light crumbs.
- Toasting the breadcrumbs – Keep the pan on low and watch them closely; move them to a bowl as soon as they turn golden to avoid burning.
- Cooking temperature – Moderate heat is key: too hot and the peppers will brown instead of melting down and becoming tender.
- Adjusting the flavour – Feel free to add more Pecorino, capers or herbs to suit your palate. Pecorino adds salt and tang, so adjust carefully.
- Storage –Store leftovers in the refrigerator for up to 2 days; they reheat well or can be enjoyed at room temperature.
Variations
Different southern regions and households add their own touches. Common variations include rehydrated raisins, pine nuts, sautéed anchovies added with the garlic, olives, or fresh mint for brightness. Caciocavallo can be used instead of Pecorino where available.
Experiment with these additions to make the recipe your own while maintaining the dish’s simple, rustic character.
Serving suggestions
Peperoni Ammollicati pairs wonderfully with grilled or roasted meats such as chicken spiedini, pistachio-crusted chicken, steak tagliata or roast pork, and also complements simply prepared fish. It works well alongside other sides like a peppery arugula salad, grilled fennel, roasted potatoes or a bright salsa verde.
More delicious Italian side dishes to try
Sides
Italian Stuffed Eggplant (Mozzarella and Tomato)
Sides
La Peperonata – Bell Peppers in Tomato Sauce
Sides
Italian Green Beans In Tomato Sauce
Sides
Gorgonzola Roasted Asparagus
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Peperoni Ammollicati (Peppers with Breadcrumbs)
By Emily
Ingredients
- 2 red bell peppers
- 1 yellow bell pepper
- 1 garlic clove, whole
- 2-3 tablespoons olive oil
- 1.5 oz (40g) white crusty bread
- 1 small handful fresh parsley, finely chopped
- 1 tablespoon Pecorino cheese, grated
- 1 tablespoon capers
- 1/4 teaspoon oregano
- Salt
Instructions
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Blitz the bread into fine crumbs, then toast them in a dry pan over low heat until slightly golden. Set aside to cool.
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Mix the cooled breadcrumbs with the Pecorino, oregano and chopped parsley; set aside.
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Heat the olive oil in a pan and sauté the whole garlic clove until it starts to colour.
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Cut the peppers into strips and add to the pan. Sauté slowly until soft, seasoning with a pinch of salt to help them break down.
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When the peppers are tender, add the capers and stir briefly. Add 4–5 tablespoons of the breadcrumb mixture (more if you prefer) and toss so the crumbs absorb the oil. Taste and adjust salt, then serve warm or at room temperature.
Notes
- Breadcrumbs – Fresh bread is fine if toasted well; the toasting step creates the desired crunch.
- Toasting the breadcrumbs – Keep the heat low and move them to a bowl once golden to avoid burning.
- Cooking temperature – Low to medium-low heat ensures the peppers soften without excessive browning.
- Adjusting the flavour – Add more herbs, capers or cheese to suit your preference. Pecorino adds saltiness, so balance accordingly.
- Storage –Refrigerate leftovers for up to 2 days; they reheat well or can be eaten at room temperature.
Helpful Info for All Recipes
- I use extra virgin olive oil in my recipes unless noted otherwise.
- Vegetables are assumed to be medium unless stated.
- Recipes are tested using a fan (convection) oven where applicable.
- Nutrition is automatically calculated and should be used as an approximation.
Nutrition
Nutrition information is approximate.