With the recipe of stuffed peppers the bell kitchen will prepare a really tasty dish.
Neapolitan cuisine is as rich and delicious as it is kitchens of all the cities of Campania. Salerno is one of these and boasts spectacular traditional dishes that we could not absolutely not propose, as the recipe for stuffed peppers.
If you are asked to taste this traditional dish, immediately think of the classic overflowing trunks of minced meat and fragrant stringy provolone.
Today, however, we would like to propose one review prepared especially in the city of Salerno and surroundings which features charcuterie and cheeses such as smoked scamorza and fragrant Neapolitan salami.
Ingredients
- 8 red peppers (possibly small and straight)
- 1 eggplant
- 150 gr stale durum wheat semolina bread
- 2-3 tablespoons of grated bread
- 10 black olives
- ½ tablespoon of desalted capers
- 50 gr Neapolitan salami
- 100 gr fresh milk
- 1 clove of garlic
- a pinch of dried oregano
- 2 sprigs of parsley
- 300 ml extra virgin olive oil
- salt and pepper to taste
Preparation of peppers
Wash the peppers and remove the upper cap taking care not to break it. Remove the seeds from the two pieces of peppers and place them in a well oiled oven dish. Chopped and cut into aubergine and cubed bread, jumping all in the pan with a little oil and the whole clove of garlic that you will later eliminate. Prepare a chopped olives and capers to be fried in a pan with grated bread, salt, a little oil and pepper.
Preparing the filling
Cut salami and cubes of milk and add them to the aubergine and to the bread, adding also the grated breadcrumbs and aromatizing all with the dried oregano. Use the mixture obtained to stuff the peppers, then cook them in the oven, covered by the caps, a 160 ° -170 ° for 40-50 minutes (depends on the size of the same). Serve sprinkled with plenty of chopped parsley.
