Peperoni Ripieni
Peperoni Ripieni
4 large garlic cloves
3 pounds potatoes
1 tsp. salt
1/2 tsp. freshly ground red pepper
1 tbs. rosemary, fresh if possible
1 tbs. each dried sage, chives, fennel seed
3/4 cup extra virgin olive oil
1/2 quart vegetable, chicken or beef broth
4 1/2 ounces salted butter
3/4 cup milk
3 eggs, beaten
16 small green peppers
4 oz. Pancetta
5 oz. Bread crumbs, finely ground
Finely chop the garlic and herbs together. Set aside. Peel and boil the potatoes in 1 tsp. salt until soft. Put through a food mill while still warm. Add butter and milk and stir. Cut up bacon in small dices and stir into potatoes. Add eggs, garlic and herbs. Taste for seasoning. Add salt and pepper if necessary.
Lay each pepper on a cutting board on its side and slice the top from the each pepper, leaving the stem of the pepper in place. Remove seeds and set open side up into a large oven-proof pan.
Stuff peppers with the potato mixture. Dribble the top with olive oil, sprinkle bread crumbs and red pepper on top. Pour the broth in the bottom of the pan until it reaches 1 inch up the sides of the peppers.
Place in a preheated 475 degree oven, uncovered, and cook for 35-40 minutes. Serve immediately.
Wine Suggestion: Tokai from Friuli
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