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A true summer recipe, the horn pepper with friscous. A lucky cornucopia prepared with Carmagnola ox horn peppers and friscous, a crunchy Salento couscous that's always ready.
Ingredients for 4 people
- 5 Carmagnola horn peppers
- 100 g Friscous
- white onion
- 2 perino tomatoes
- 2 tablespoons capers
- whole sea salt to taste
- extra virgin olive oil to taste
- thyme and marjoram to taste
- toasted sunflower seeds to taste
Procedure
Wash the ox horn peppers well. Cut only the cap off four of them and scoop out the flesh inside; instead, cut the fifth one into thin slices.
Wash the perino tomatoes and cut them into cubes, very finely chop half an onion. Pour a drizzle of extra virgin olive oil into a pan, add the onion and let it stew for a few minutes without browning it too much.
Add the peppers and let them flavor for a few minutes, now add the tomatoes and desalted capers. Season with salt and cook for ten minutes until they become tender. Complete with toasted sunflower seeds and a sprig of chopped thyme and marjoram.
Pour the friscous into a bowl, moisten it with two tablespoons of extra virgin olive oil and stir very well. Add 70 grams of water and mix very well for one minute. Delicately now add the vegetables and let everything flavor well.
Fill the peppers with a spoon, transfer them to an oiled ceramic baking dish (also put the pepper caps in it) and bake in the oven at 180 degrees for 25/30 minutes.
