Simmered peppers
[5] If the mixture boils down too much, add water and simmer slowly.
Add 2 tablespoons of olive oil and 12g of butter to a frying pan and fry the onions until golden brown. Set aside 2 tablespoons of the fried onions
Mix the minced pork with the egg and the onion fried in [1] (do not add the 2 tablespoons at this stage), add A, and knead until sticky
Sprinkle a moderate amount of potato starch (not included in the recipe) on the inside of the pepper, stuff it with [2], and wrap it in bacon
Add 1 tablespoon of olive oil and crushed garlic to a frying pan and fry the green peppers (3)
Once browned, add wine vinegar and cover (medium heat)
Add the whole tomatoes, 2 tablespoons of the onion from [1], and the bouillon cube to [5] and simmer, then remove the peppers to a tray
Strain the tomato sauce (6) and return it to the frying pan
Add B to [7] and heat until boiling, then turn off the heat
Arrange the stuffed peppers on a plate, pour the sauce over them, and sprinkle with parsley and Parmesan cheese on top
-
-
Ardoino
Extra Virgin Olive - Appropriate amount
-
Ardoino
-
- butter
- Appropriate amount
-
- Finely chopped
- 60g
-
- Milk pork
- 200g
-
- egg
- 1/2 pieces
-
[A]
- potato starch
- 1 tablespoon
-
- salt
- 2 knobs
-
- Chopped chives
- 1 tablespoon
-
- Italian parsley Chopped
- Appropriate amount
-
- pepper Black
- Appropriate amount
-
- Parmesan cheese powder
- 15g
-
- Alcohol
- 1 tablespoon
-
- the bell pepper in half and remove the seeds.
- 4 pieces
-
- bacon
- 8 sheets
-
- the garlic in half and crush it.
- 1 piece
-
- White wine vinegar
- 60cc
-
- Whole tomatoes
- 400g
-
- Bouillon Cube
- 1 piece
-
[B]
- soy sauce
- 1 tsp
-
- Pork cutlet sauce
- 10cc
-
- Worcestershire Lea & Perrins
- 10cc
-
- Italian parsley Chopped
- One Pick
-
- Parmesan cheese powder
- One Pick
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