copied from http://www.dvo.comServes: 4 The recipe below is complete except for the ingredientamounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Stuffed Frying Peppers recipe on the web!!
(Peperoni Ripieni)
Category: Peppers
Makes 4 to 8 servings
My grandmother always made these peppers in the summertime. She would cook them in a big black skillet in the morning, and by lunchtime they were just the right temperature for serving with sliced bread.
_ 1/4 cups plain dry bread crumbs made from Italian or French bread
___ cup freshly grated Pecorino Romano or Parmigiano-Reggiano
___ cup chopped fresh flat-leaf parsley
_ clove garlic, finely chopped
Salt and freshly ground black pepper
___ cup (about) olive oil
_ long light-green Italian frying peppers
_ cups peeled, seeded, and chopped fresh tomatoes or 1 (28-ounce) can crushed tomatoes
_ fresh basil leaves, torn into bits
1 In a bowl, mix together the bread crumbs, cheese, parsley, garlic, and salt and pepper to taste. Stir in 3 tablespoons of the oil, or enough to moisten the crumbs evenly.
2 Cut off the tops of the peppers and scoop out the seeds. Spoon the bread crumb mixture into the peppers, leaving about 1 inch of clearance at the top. Do not overstuff the peppers, or the filling will spill out as the peppers cook.
3 In a large skillet, heat 1/4 cup of oil over medium heat until a piece of pepper sizzles in the pan. With tongs, add the peppers carefully. Cook, turning occasionally with tongs, until browned on all sides, about 20 minutes.
4 Pour the tomatoes, basil, and salt and pepper to taste around the peppers. Bring to a simmer. Cover and cook, turning the peppers once or twice, until very tender, about 15 minutes. If the sauce is too dry, add a little water. Uncover and cook until the sauce is thick, about 5 minutes more. Serve warm or at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. |
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