LovelyITALIA
Schools
accesso
Strutture Ricettive
Iscrizione accesso
Search School
by Locality
language
cooking

Recipe Stuffed Peppers


Cooking School

Marco's Kitchen
Locality: Sesto Calende (Varese)
Region: Lombardy
Courses:
Accommodations:

your Cooking Classes on

Subscribe NOW For Free
SCUOLA DI CUCINA E PASTICCERIA EFOPASS
Locality: Naples
Region: Campania
Courses:
Accommodations: Apartment
Arte del Convivio | Scuola di cucina Milano
Locality: Milan
Region: Lombardy
Courses:
Accommodations:

You can also find cooking classes at

Recipe Stuffed Peppers

Ingredients:

800 grams of peppers (4 peppers of 200 grams each) FOR FILLING: 300 grams of ground veal, 150 grams of sausage, 100 grams of stale breadcrumbs, 50 grams of Parmigiano Reggiano DOP to be grated, 50 grams of Pecorino to be grated , 150 grams of whole milk, 2 eggs, 1 clove of garlic, parsley to chop, salt and black pepper as needed To cover: 15 grams of breadcrumbs, 15 grams of Parmigiano Reggiano DOP to be grated, 20 grams of extra virgin olive oil d 'olive.

Doses for: 4 persone realization time: 1 hours and 20 minutes

Recipe:

To make the peppers stuffed with meat and sausage, first cut the stale bread into cubes, then place it in a bowl and cover it with milk. Lightly press the bread so that it absorbs the milk well. Remove the gut from the sausage and pour it into a large bowl, add the minced veal, parmesan and grated pecorino. Season with the squeezed garlic, add the two whole eggs, salt, pepper and chopped parsley. At this point, add the softened bread in the milk, squeezing it with your hands first to retain the excess liquids. Mix with your hands until you obtain a homogeneous mixture and set aside the filling. Wash and dry the peppers, cut off the top cap and remove the stalk, then remove the internal filaments and seeds. In a separate bowl mix the breadcrumbs with the grated Parmesan. Now fill the peppers up to the rim with the help of a spoon. Put the peppers and caps on a baking sheet lined with baking paper, sprinkle the surface with the mix of breadcrumbs and Parmesan, season with a round of olive oil and bake in a preheated static oven at 180 ° for 40 minutes, then switch to ventilated mode and continue cooking for another 20 minutes. When cooked, your peppers stuffed with meat and sausage will be golden brown, take them out of the oven, let them cool and then serve them!






Latest Italian Schools

LIVING 24
Locality:
Treviso
Region: Veneto
Courses: Amateur
Accommodations:
Modena con Gusto
Locality:
Modena
Region: Emilia - Romagna
Courses: Amateur Professional
Accommodations:
We and our partners use cookies to display personalized advertising and for profiling and measurement purposes. Do you agree? Ok or Cookie policy