Ingredients for 4/6 people

For the baked peppers

2 large red peppers

1 red onion

Pantelleria oregano to taste

Caper powder to taste

Extra virgin olive oil

Salt of capers

black pepper

For the meatballs

400 g of mixed ground

100 g of sheep ricotta

1 90g jar of PGI capers in sea salt

1 medium egg

Pantelleria oregano to taste

Caper powder to taste

Grated bread to taste

Salt with capers

Black pepper

Execution

Soak the capers in a small bowl with warm water, wash the peppers then divide them in two lengthwise, remove the seeds and the white parts, then cut them into strips and put them in a bowl.

Leaf through the onion and after dividing it in two, cut it into thick slices and add it to the peppers, season with a pinch of caper salt, a generous grinding of pepper and four tablespoons of oil, mix everything well, then distribute the vegetables on a baking tray lined with parchment paper, sprinkle with plenty of oregano and caper powder and perfume with a few sprigs of thyme and rosemary and sage leaves.

Put the pan in the oven at 180 ° for 25/30 minutes, opening the oven a couple of times to let the steam out.

In the meantime, combine the minced meat, ricotta, egg, a generous teaspoon of oregano, as much of caper powder, ground pepper and a pinch of caper salt in a bowl, then mix everything well until you have a mixture. well blended, if it is too soft add a little grated bread.

Add half of the well-drained capers and once mixed, form small meatballs of about 30g each and roll them in breadcrumbs.

Remove the pan from the oven, remove the dried herbs, add the meatballs and continue cooking for another 35 minutes, turning them halfway through cooking.

Remove from the oven and serve with the remaining capers.