Don't worry, the litmus test I'm talking about has nothing to do with the difficulty in making this dish (to tell the truth, it's quite simple), but it's because I finally passed this test with my stomach. In fact, you should know that for years I couldn't eat peppers (and I suffered, 'cause I really love them), since my delicate stomach (buuuuuu) decided that they were too much for it.

And so, goodbye to hot and cold peperonata (sweet peppers sauté in a frying pan with onion and tomato sauce), goodbye to grilled peppers, goodbye to stuffed peppers.

That was until a year ago when, because of an holiday in Croatian soil, I started to get closer again to this gorgeous (even esthetically) vegetable, first with Ajvar, then with stuffed paprika (sooner or later you'll find this recipe here, 'cause I want to rediscover my Croatian roots).

Since then, my path was downhill: at first it was a pickled pepper in a baccalà timbale, then a grilled pepper for lunch, until the TRUE litmus test mentioned above: the challenge of a stuffed pepper for dinner.

Needless to say, but I won, dear pepper, my former enemy (please listen to "The eye of the tiger" by Survivor, while you read this)!

 

 

STUFFED PEPPERS

Ingredients

* 3 sweet flat peppers (I don't know whether it's a specific kind of pepper, but it's perfect to be stuffed)

* 250 g minced beef meat

* 250 g minced prosciutto cotto

* half a garlic clove, cut in small pieces

* the soft part of a bread roll soaked in milk

* a whole egg

* parsley

* grated Parmigiano

* salt

* breadcrumbs

* extra-virgin olive oil

 

Procedure

Wash peppers, excavate them (ie remove the seeds and, if necessary,the excess internal edges) and cut the top part, keeping it aside. In a bowl mix minced meat, minced prosciutto cotto, garlic, bread soaked in milk, egg, parsley, grated Parmigiano and season with salt.
Stuff the peppers with the filling, arrange peppers on a baking pan and sprinkle them with breadcrumbs and with a drizzle of extra-virgin olive oil. In the same pan (or another, if there's no more space left), put also the top part of the peppers, so they soften up in the oven, even if you won't eat these parts (you'll use them to garnish).
Bake peppers in a 356° F (180°C) oven for an hour.

Eat them hot or warm.

 

 

PS: This picture seems a bad copy of an Andy Warhol's piece of art, but I like it this way.

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