Ursula Ferrigno's Baked Baby Peppers - Pepperoni Al Forno

Extracted from Cucina dell'Emilia-Romagna by Ursula Ferrigno, published by Ryland Peters & Small (£25) Photography by Rita Platts © Ryland Peters & Small

So attractive, so incredibly tasty. Best enjoyed in the season of peppers during the summer.

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You can order Cucina Dell'Emilia-Romagna by Ursula Ferrigno here

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Method

Preheat the oven to 200°C/180°C fan/400°F/gas 6. Grease a shallow ovenproof dish or roasting tray.

Arrange the halved peppers in the prepared dish, skin-side down, in a single layer.

Sprinkle over the breadcrumbs, capers, garlic, parsley, mint, cheese and some salt and pepper. Spoon over the wine, then drizzle with the oil. Cover the dish or tray with foil and bake in the preheated oven for 30 minutes.

Remove the foil, return the dish to the oven and bake for a further 30 minutes, or until the peppers are charred. Leave to cool for 15 minutes before serving.