3 RECIPES WITH THE AGIZZA CIRO PEPPERS

Peppers stuffed with meat and sausage

INGREDIENTS FOR 4 PEOPLE

4 medium peppers
300 g minced pork meat
150 g of pork sausage
80 g of stale bread
2 tablespoons minced parsley
salt and pepper

1 egg + 1 egg yolk
50 g of grated Parmesan cheese
50 g of grated pecorino cheese
1 clove of garlic
oil
breadcrumbs

PREPARATION

Wet the stale bread making it soften. Place in a container the ground pork, the crumbled sausage, the stale bread that you will have well wrung out, the grated cheeses, the minced parsley, the egg and the tuorloe the crushed garlic, then salt and pepper. Mix all the ingredients well until you obtain a homogeneous and compact mixture, which you leave to rest in a cool place. In the meantime wash the peppers, dry them well and cut off the top (about 3/4 of the length) as if to form boxes with the lid. Empty the inner white filaments and seeds and fill them with the previously prepared mixture. Put 1-2 tablespoons of oil in a non-stick frying pan and toast the breadcrumbs: when it has a golden color, turn off the heat. Arrange the stuffed peppers close together in an oiled non-stick pan, sprinkle with grated cheese, then with the toasted breadcrumbs, and bake at 180 degrees for about 60 minutes (you should check them after 45-50 minutes, since cooking varies in based on the size of the peppers). Put the "hats" of the peppers on a baking sheet covered with baking paper and bake them with the peppers. When cooked, take out the peppers, leave them to rest for 5 minutes out of the oven and then serve them accompanied by their "hat". Put the "hats" of the peppers on a baking sheet covered with baking paper and bake them with the peppers. When cooked, take out the peppers, leave them to rest for 5 minutes out of the oven and then serve them accompanied by their "hat". Put the "hats" of the peppers on a baking sheet covered with baking paper and bake them with the peppers. When cooked, take out the peppers, leave them to rest for 5 minutes out of the oven and then serve them accompanied by their "hat".
Source: ricette.giallozafferano.it

 

Risotto alla vogherese with peppers

INGREDIENTS FOR 4 PEOPLE

300 g rice
2 peppers
1 onion
parsley
1 glass of dry white wine

3 tablespoons extra virgin olive oil
20 g of butter
20 g of grated parmesan
1/2 l of meat broth

PREPARATION

Sauté the chopped onion in extra-virgin olive oil. Clean the peppers from the seeds and cut them into cubes. Add the peppers to the dried onions and brown them for three minutes, stirring with a wooden spoon. Add the rice and let it toast. Add the white wine and let the alcohol fraction evaporate. Wet the rice with the broth and bring it to cooking adding gradually more broth when the previous one has been completely absorbed. When the rice is cooked, it will take about 15 minutes, remove from the heat and stir in the butter and grated parmesan. Let the risotto stand for a couple of minutes, then serve sprinkled with chopped parsley.
Source: cookaround.com

 

Crepes with peppers and mozzarella

INGREDIENTS FOR 4 PEOPLE

4 peppers
250 g of mozzarella
80 g of flour
2 eggs
1.3 dl of milk

basil
12 Kalamata olives
8 anchovy fillets in oil
a clove of garlic
30 g of butter

PREPARATION

Mix flour, eggs, a pinch of salt, milk, melted butter and 6-7 tablespoons of water in a bowl; blend with an immersion blender until a smooth batter is obtained; let it rest for 30 minutes.
Toast the peppers under the grill, wrap them in aluminum foil, let them cool, peel them, remove seeds and filaments and cut them into chunks. Heat a 20 cm non-stick pan, pour a little batter of batter and let it flow over the bottom; cook the crepe until the edges start to darken, turn and cook for another 30 seconds. Continue like this until the batter is used up. Brown the garlic with 4 tablespoons of oil, add the anchovies, the peppers, the olives, the diced mozzarella and a tuft of basil; cook until the cheese starts to melt. Stuff the crepes, roll them up and serve.
Source: ricette.donnamoderna.com