Ingredienti / Ingredients
- 2 yellow peppers
- 2 red peppers
- 200 gr sausage, meat removed from casings
- 300 gr veal mince
- 8 black olives, stoned
- 200 gr Salame di Varzi, thinly sliced
- 1 saffron powder sachet
- 1 Tropea onion, thinly sliced
- 2 tbsp breadcrumbs
- 3 tbsp Grana Padano, grated
- 2 stale bread rolls
- 1 glass milk, cold
- 1 glass still water
- 1 tbsp parsley, chopped
- 2 pinches of salt
- A pinch of pepper
- 5 tbsp olive oil
Preparazione / Instructions
Cut the top out and core the peppers. Pour the milk over the bread in a bowl and let it soak. Put 2 tbsp oil in a frying pan, add the onion and cook until it starts to brown. Take the pan off the heat.
Put sausage, salami, olives, mince, salt and pepper in a food chopper and mix.
Put the mix in a second pan, add a tbsp oil and brown. Pour the saffron into the glass of water. Pour the water into the pan. Cook for 3 minutes and let cool.
Put the mix and the onion in the food chopper and mix well.
Put the mixture into a bowl then add the soaked bread, grated cheese, parsley and combine.
Stuff the peppers and place the top back. Protect the pepper stem with aluminium foil. Place in a high-sided baking pan, add 2 tbsp oil and pour 1 glass of water.
Preheat the oven and bake for 30 minutes at 190°C. Check that pepper browns properly.
Remove the pepper top then return to the oven for 15 minutes.
Wine Princess suggests
With such a tasty dish, Wine Princess suggests a structured yet very fine wine.
Who should drink it: those who love the structure of the Pinot noir. Aging in French oak wood tonneaux for 12 months gives this wine a really complex and firm character.
When to drink it: combined with fish soup! A wine myth debunked! Rich recipes with meat, game and medium mature cheese. Combine a rich plate with a rich wine.
A wonderful opportunity: at the sea, to surprise friends when you are having a fish soup together, for an unforgettable experience!
God save the wine!