Roasted Corno di Toro peppers with capers and pecorino

This vibrant Sicilian dish celebrates the natural sweetness of Corno di Toro peppers, roasted to perfection and topped with a savory, crunchy mixture of capers, garlic, chili, breadcrumbs, and Pecorino cheese. The combination of tender, charred peppers with the salty, aromatic garnish creates a dish that’s both rustic and elegant. Perfect as a warm or room-temperature antipasto, it pairs beautifully with grilled fish, roast chicken, or creamy burrata, and can also be served on toasted sourdough or bruschetta for a casual, flavorful bite.

Ingredients

• 4-6 Corno di Toro peppers (red or mixed colors)
• 4 tbsp salted capers, rinsed
• 2 cloves of garlic
• 1 fresh green chili
• 4 tbsp breadcrumbs
• 4 tbsp grated Pecorino (or Parmesan) cheese
• Extra virgin olive oil (for example from il circolo)
• Salt to taste

Method

1. Preheat the oven to 220°C / 425°F. Place the halved Corno di Toro peppers on a parchment-lined baking tray.
2. For the garnish finely chop garlic, rinsed capers and the fresh chili (remove seeds to reduce spiciness), add the breadcrumbs and the grated cheese. Mix well.
3. Sprinkle a spoonful or more of garnish on each pepper.
4. Drizzle with olive oil and sprinkle a pinch of salt, if needed.
5. Place in the oven and roast for 20–25 minutes.