Peppers: Preheat the oven to 375 degrees F.
Cut the tops off 6 of the 9 peppers and scoop out the insides with a spoon. Set aside. Core
the remaining peppers and cut them into 1/2-inch dice
In a 12 to 14-inch saute pan, heat the olive oil over medium-high heat and add the garlic, diced peppers, parsley, and basil
and cook over medium-high heat for 5 minutes, until the garlic is golden brown and the peppers are slightly soft.
Remove from heat and transfer too a large bowl. Add the bread crumbs, pecorino
, and salt and pepper, to taste, and mix to combine. Divide evenly among the whole peppers; do not pack the stuffing
down too tightly, or it will be very heavy once it is cooked. Drizzle the outside of each pepper with a little olive oil and place in the oven on a baking sheet for 15 to 20 minutes, until the pepper is soft and the top of the stuffing is crusty and browned. Serve hot with the trout.
Trout: Preheat the grill
In a blender
or food processor
, combine 1 cup olive oil, 3 cloves garlic and the parsley and pulse
or puree to make the "salsa
verde" (green sauce
). Set aside.
Inside each cleaned fish
, place 1 clove garlic, 1 branch rosemary, and season with salt and pepper, to taste. Drizzle
inside and out with olive oil and place on the grill or under the broiler, wrapping in aluminum foil, if desired. Turn after 5 to 8 minutes and cook until the flesh is opaque. Serve hot, drizzled with the salsa verde.