Simmered peppers

Italian
main
Kataoka Mamoru
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[3] Sprinkle the peppers with potato starch to make it difficult for the meat and peppers to peel off after heating. This effort is the key.
[5] If it gets stuck, add some water and simmer slowly.
Cooking time: 50 minutes
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How to make it
1

Add 2 tablespoons of olive oil and 12g butter in a frying pan and fry the onions until golden brown. Here, place just two tablespoons of fried onions separately.

2

Mix the ground pork with eggs and onions fried with [1] (2 tablespoons not included here), add A to it, then knead until sticky.

3

Sprinkle an appropriate amount of potato starch (not included in the amount) on the inside of the peppers, stuff it with [2] and wrap it in bacon.

4

Put 1 tablespoon of olive oil and the crushed garlic in a frying pan and fry the peppers from [3].

5

Once the browning is on, add the wine vinegar and cover. (Medium heat)

6

Add the whole tomatoes, 2 tablespoons of onion from [1], and broth cubes, and simmer, then remove the peppers into a bat.

7

Line the tomato sauce from [6] and return it to the frying pan.

8

Add B to [7] and heat it, bring to a boil, then turn off the heat.

9

Place the fillings of peppers on a plate, pour in sauce, and pour Italian parsley and Parmesan cheese on top.

Materials 4 people

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