1. Roast the peppers on an open flame or under a broiler until charred on all sides. Transfer to plastic bag, tie it closed, and let the peppers steam until they are cool enough to handle.

2. Peel the peppers and quarter them. Remove the stems and seeds and set aside.

3. In a 8-inch saute pan, heat the olive oil until hot but not smoking. Add the breadcrumbs and cook, stirring, until they turn golden brown. Add the capers and heat through. Transfer to a paper towel set on a plate.

4. Heat the corn oil over medium high heat until it reaches 350 degrees, or a parsley leaf dropped inside immediately bubbles and sizzles. Add the parsley to the oil and cook for 20 seconds (stand back as the oil may spatter). Use a strainer to remove the parsley to a plate lined with paper towels and season right away with salt.

5. To serve, lay the peppers on a plate in an overlapping circle. Season them with salt and pepper, then, drizzle with olive oil and lemon juice. Top with the breadcrumb-caper mixture, then pile the fried parsley on top. Serve at room temperature.


Courtesy of Chef Rocco DiSpirito, Union Pacific restaurant. Copyright 2002, Chef Rocco DiSpirito.

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