Tag: peppers

Peppers stuffed with puree – Italian Cuisine

»Peppers stuffed with puree

First, prepare the instant mashed potatoes: bring the milk with butter and salt to a boil in a saucepan, then pour the potato flakes into it and mix vigorously with a whisk.

Cut salami and provolone into cubes and add them to the purée.

Cut off the cap from the peppers (after washing them well) and remove seeds and filaments without breaking the peppers.
Brush them both inside and outside with a little oil.

Fill them with the puree mixture, place them in a baking dish, cover them with the cap and cook for about 40 minutes at 180 ° C, in a preheated static oven.

The peppers stuffed with mashed potatoes are ready, you just have to serve them.

Recipe Nettles in salad with peppers – Italian Cuisine

Recipe Nettles in salad with peppers

  • 700 g nettles
  • 200 g of stale bread crumbs
  • 15 g anchovy sauce
  • 2 yellow peppers
  • 2 red peppers
  • extra virgin olive oil
  • salt
  • pepper

For the recipe nettles in a salad with peppers, clean the nettles and dip them in plenty of boiling salted water for 1 minute. Cool them in water and ice to keep them a nice bright green.
You do toast the peppers in the oven at 220 ° C for 35 minutes. Peel them and cut them into fillets.
Jumbled up 20 g of oil with anchovy sauce, salt and pepper and season the peppers.
Cut diced the bread and toast it in the oven until golden.
Compose the salad alternating the peppers with the nettles and cubes of toast. Complete with a drizzle of extra virgin olive oil and pepper, to taste.

Recipe Cruschi peppers and cod – Italian Cuisine

  • 450 g desalted cod
  • 100 g dried Senise peppers
  • parsley
  • extra virgin olive oil
  • peanut oil
  • salt

Bend the cod steak in order to leave the skin on the outside, wrap it in gauze and tie it with string. Dip it in a pan of cold water, bring to a boil, then cover with a lid and cook over low heat for 8-10 minutes.
Drain and open the package, peel the fish and divide the pulp into layers with your hands.
Cut cut the peppers into pieces, remove the stalk and seeds, and fry them in plenty of hot peanut oil.
Chop the skin of the cod and fry it in the same oil used for the peppers. Also fry a few whole parsley leaves for garnish.
Blend a sprig of parsley with 40 g of extra virgin olive oil and a pinch of salt.
Serve cod with fried peppers, garnished with the skin and parsley leaves and flavored with green parsley oil.

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