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1
Roast the peppersover a wood fire, under a broiler, in a hot oven, over a gas flameuntil their skins are blackened and charred, their flesh tender.
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2
Place the roasted peppers immediately into a paper bag, folding it down tightly over them.
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3
Leave the parcel in a bowl, to catch the juices that will likely escape.
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4
Preheat the oven to 375 degrees.
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5
When the peppers have cooled thoroughly, relieve them of their charred skins, which will slip off like pajamas.
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6
Take care to leave the stems intact and the peppers unwounded.
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7
Slit the peppers with a small, sharp knife, along a horizontal edgeabout a 4-inch incisionand carefully scoop out their seeds.
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8
Sprinkle a generous pinch of sea salt into the interior of each and set them aside.
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9
In a large bowl, combine the bread crumbs, capers, raisins, olives, garlic, pecorino, and 2 tablespoons of the oil, working the ingredients into a well-amalgamated paste.
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10
With your hands or a small spoon, fill the peppers with the paste, dividing it equally among them, urging it into the far reaches of each pepper.
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11
Position the peppers, reclining, in a shallow terra-cotta or enameled cast-iron casserole.
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12
Combine the wine and the vinegar and douse the peppers.
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13
Place the peppers in the oven and braise them for 1/2 hour, basting with their juices twice during the process.
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14
Remove the peppers from the oven and permit them to cool to room temperature.
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15
They can wait up to 24 hours, covered and left in a cool placenot in the refrigerator.
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16
When you are ready to present them, drop threads of the remaining olive oil over them and carry them to table in their braising dish.
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17
Offer good bread for the irresistible juices and jugs of red wine.
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18
The peppers will support a very slight reheating should one wish to serve them tepid, but it is at cool room temperature that they are most gorgeous.
