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Ingredients for 4 people
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- 4 peppers
- 7 ounces mozzarella
- 5 ounces ricotta (If you use regular ricotta
- squeeze out all excess liquid.)
- 1 tablespoon Parmigiano Reggiano grated
- 3 1/2 ounces canned tuna
- 3 salt-packed anchovies (rinsed and boned)
- 1 sprig parsley
- 5 sage leaves
- 6 tablespoons tomato sauce
- 1 teaspoon sugar
- 1 teaspoon red wine vinegar
- 5 leaves basil
- Pinch of dry oregano (or thyme)
- 2 whole eggs
- 1 egg yolk
- Breadcrumbs as needed
- Salt to taste
- Extra virgin olive oil as needed
- Water as needed
Le Ricette
Stuffed Peppers
di Academia Barilla
PREPARATION TIME
45 min
45 min
DIFFICULTY
Easy
Easy
TYPE
Side dish
Side dish
Ingredients for 4 people
4 peppers
7 ounces mozzarella
5 ounces ricotta (If you use regular ricotta
squeeze out all excess liquid.)
1 tablespoon Parmigiano Reggiano grated
3 1/2 ounces canned tuna
3 salt-packed anchovies (rinsed and boned)
1 sprig parsley
5 sage leaves
6 tablespoons tomato sauce
1 teaspoon sugar
1 teaspoon red wine vinegar
5 leaves basil
Pinch of dry oregano (or thyme)
2 whole eggs
1 egg yolk
Breadcrumbs as needed
Salt to taste
Extra virgin olive oil as needed
Water as needed
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| ORIGINAL INGREDIENT | ALTERNATIVE INGREDIENT | QUANTITY |
|---|---|---|
| Salt Packed anchovies | Anchovies in olive oil | 3 |
Preparation 30 minutes preparation + 15 minutes cooking
Wash peppers and arrange them on a baking sheet. Cook in a 180°C oven for about 30 minutes. Place them on a work surface, peel, stem, seed them and remove all membrane.
Cut them in 1 1/2-inch large strips. For the filling, cube the cheese, crumble the tuna, chop the anchovies with parsley and sage, slice the basil leaves and combine in a bowl.
Toss with vinegar, eggs (2 whole eggs + 1 yolk), oregano, parmesan, tomato sauce (with a teaspoon of sugar), ricotta and breadcrumbs. Mix well. Place one tablespoon of filling over each pepper slice and roll up.
Arrange the stuffed peppers in a baking dish, add a bit of oil and water on the bottom and cook in a preheated 400°F oven for about 15 minutes. Serve hot or warm.
Prodotti tipici (1)
Originally from central South America, Capsicum annuuum is a plant that grows in temperate to hot climates. Peperoncino was among the various wonders of the New World brought to Europe ...
Tags: Spring, Summer, Autumn, Winter, Spices-dressings-sauces
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