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Old 10-22-2017, 12:51 PM   #71
Sous Chef
 
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 541
I posted an item, but it seems to have to disappeared! My stuffed peppers come in two guises:

My favourite: For yellow and red peppers. I put the peppers over the gas jet and blacken then peel them. By then the peppers are cooked. Then I put together a combination of garlic, anchovies and parsley and butter, and spread that over the softened peppers. Then I roll the peppers up, and serve them as an antipasto, or starter. Very popular where I live here in Italy. The anchovy concoction is called 'bagna cauda', or, in Piedmontese dialect hot sauce.
Or, if I want a more something more substantial, I make a filling of ground pork and beef (half and half), 1 anchovy, a little freshly chopped garlic, parmesan, not too much, s and p to taste, and roll this in the peppers, with a tomato sauce - very little . and oven bake. But then, over here there are dozens of recipes for sweet peppers, far too many to list.

di reston

Enough is never as good as a feast Oscar Wilde
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