Neapolitan stuffed peppers

Stuffed peppers are one of the most tasty dishes of Neapolitan cuisine. It is a plate that is framed, like so many others, in the category of dishes designed to use (in a profitable way ...) the leftovers of the kitchen; The padding, which features stuffed peppers, is nothing more than a way of not wasting meat, cheese, and more, not consumed on the holiday day.

Nothing is forbidden, perhaps it is recommended, to replace some ingredients with what may happen to be available in the kitchen.

Cultivated in all Italian regions, the pepper, belonging to the Solanaceae family, highlights a cycle of biennial cultivation and requires a tendency to dissolve, deep and fertile soil.
The main root, fitting, is fitted laterally to a dense system of adventurous roots. The stem, erect and branched, reaches varying heights from 15 to 25 centimeters in cultivated forms and from 150 to 200 in ornamental cultivars.
The fruit is a semicartilaginosa berry, not juicy, which, when matured, assumes a yellow or red coloring. Green coloring indicates incomplete maturity, although in most countries where pepper is grown the fruits are marketed and consumed especially green.

Two types of peppers can be used in this recipe of stuffed peppers: the traditional, elongated, available in the summer or so-called "papaccelle", a special "spherical" pepper, available in autumn-winter and normally prepared under oil and vinegar.

4 traditional peppers or, if available, 4 papaccelle. Warning! In the first case, from the greengrocer, choose the peppers with the largest base ;

400 grams of minced beef; It must be lean, for example, the piece called "real", corresponding to the shoulder muscle. Warning! Grinding must not be absolutely fine grain;

250 grams of stale bread;

2 Eggs;

A dozen capers and a handful of pine nuts;

A dozen crushed olives, better than Gaeta;

100 grams of cubed cut provola;

1/2 onion;

Salt and pepper Just enough;

a glass of white wine;

50 grams of dumpling bacon;

2 tablespoons of extra virgin olive oil;

20 grams of pecorino cheese and 20 grams of Parmesan cheese;

The recipe plans to mix, boil for a few minutes, in a nice pan, in oil with chopped onion, minced meat with bacon, capers and pine nuts. Finally, pour white wine and evaporate. It cools down.
Besides, we have already "bathed" the bread in the water, and we have been well wrung it.
It mixes the meat intingle with bread, provola and cheeses.
At this point the filling of stuffed peppers is ready!
Peppers should be prepared by washing them and emptying them from any internal white fiber.
Beware of peppers! The cut is made to the top, where the upper curvature ends.
Fill our peppers with the precious filling, and put them in the oven at 180 degrees. Thirty minutes of cooking.

Buon Appetito and Follow Me

Source1 - Source2 - Source3 - Source4- Source5 - Source6 - Source8 - Source9 - Source10 - Source11 - Source13 - Source14 - Source15 - Source16 - Source17

Used Google Translate