Stuffed Peppers (Peperoni Ripieni)

Ingredients

• 6 whole green peppers
• 2 tablespoons grated Parmesan cheese
• 6 salted anchovies
• 3 tomatoes (fresh or canned)
• ¼ pound cooked chicken or
• 1 cup olive oil
• 2 cups rich gravy
• Salt and paprika

Method

1. 1

   Toast peppers under grill or drop for 5 minutes into boiling water, and rub off skins.

2. 2

   Cut off stems; cut out circle from top of each, remove seeds and veins.

3. 3

   Have anchovies soaked in cold water 2 hours; remove skin and bones and cut in small pieces.

4. 4

   Chop tomatoes and chicken.

5. 5

   Mix anchovies, tomatoes, and chicken.

6. 6

   (If a drier mixture is desired, leave out some of the juice of tomatoes, or add bread crumbs to taste.) Add paprika to taste and a very little salt, since the anchovies are salty.

7. 7

   Stuff peppers, not too full, and close by replacing circles cut from tops.

8. 8

   Lay in a baking pan, sprinkle with salt, paprika and Parmesan cheese.

9. 9

   Add gravy to pan, bake, and serve hot.

Nutrition per serving

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 25. The excerpt below is the record exactly as published.

4 tablespoons grated Parmesan cheese Fry the eggplant and make the sauce as directed above. Arrange half the eggplant in a buttered baking dish, cover with half the egg slices, then half the cheese, and half the sauce. Repeat. Heat for a few moments in the oven or on top of the stove. SICILIAN EGGPLANT 1 medium-sized eggplant 1 teaspoon minced parsley Salt and pepper 1 dash cayenne 2 cups grated Parmesan cheese 1 garlic clove 2 eggs Flour 4 tablespoons milk Bread crumbs Deep fat or oil for frying Peel eggplant and slice very thin; season. Mix Parmesan cheese, 1 egg, milk, parsley, and cayenne, making a paste. Split the garlic clove and rub it over the eggplant slices; spread half the slices with the paste; lay other halves on top, sandwich-wise. Dredge the sandwiches with flour, dip in beaten egg mixed with 58 THE EUROPEAN COOKBOOK a few drops of water, then dip in bread crumbs, and fry in the deep fat to a golden brown. Drain on absorbent paper, and serve garnished with parsley. STUFFED PEPPERS (Peperoni Ripieni) 6 whole green peppers 2 tablespoons grated Parmesan 6 salted anchovies cheese 3 tomatoes (fresh or canned) 2 cups rich gravy *4 pound cooked chicken or 1 cup olive oil Salt and paprika

Cook this with the app: pantry check, scaling, and the assistant.