Do you want stuffed peppers and create a very nice dish to bring to the table? So why don’t replace the “traditional” stuffed peppers with baby ones? They are small and excellent for creating a refined second course. I’ve served them with a Grana Padano fondue and I’ve decorate the dish with bread chips. They are easy to prepare and a little more “difficult” to cook. Do you want to know how don’t mistakes? The secret is to use a non-stick frying pan and to pour a little mixture at a time: you will get alveolate and crispy chips at the right point!
For stuffed peppers:
- 8 baby peppers (about 360 grams)
- 200 grams minced veal
- 200 grams peeled pork sausage
- 80 grams stale bread crumbs
- 60 grams seasoned Sicilian pecorino
- A few leaves of parsley
- A few leaves of rocket salad
- 1/2 peeled garlic clove
- Salt to taste
- Fresh ground black pepper to taste
- Extra virgin olive oil
Wash the peppers and dry them. Remove the top and remove the seeds with a knife. Soak the breadcrumbs in a cold water for a few minutes, then squeeze and place in a bowl. Then add the minced meat, the cheese, the chopped garlic and the chopped parsley. Season with salt and pepper and pour some extra virgin olive oil. Knead by hand until the filling is homogeneous. Fill the peppers with the seasoned meat and place them on a baking sheet covered with baking paper. Pour a little oil on peppers and bake in preheated oven at 180° Celsius degrees for about 30 minutes. Turn off the oven and let peppers cool. Meanwhile, wash, dry and cut the rocket salad into small pieces. Put it aside.
For the Grana Padano fondue:
- 400 ml fresh cream
- 80 grams grated Grana Padano
- A pinch of salt
- Fresh ground white pepper to taste
- Nutmeg to taste
Pour the cream into a pan, heat without boiling and add the cheese, Season with salt and pepper and flavor with grated nutmeg. Keep the fonduta lukewarm until ready to serve.
For bread chips:
- 20 grams all-purpose flour
- 80 ml extra virgin olive oil
- 100 ml water
- A pinch of salt
Pour all the ingredients into a large glass and mix them with an immersion mixer. Heat a non-stick pan well and pour a ladleful of mixture. Cook until the oil has finished sizzling and the chips becomes alveolate, golden and crispy. Remove from the pan and place on a plate covered with kitchen paper. Repeat this operation until the dough is finished.
Place a pastry ring on a flat plate, pour the fondue inside, then remove the metal ring and spread the rocket salad in a circular direction. Place the stuffed peppers in the center of the plate, one on top of the other and decorate with chips.