I discovered the peppers "ox horn!
are really good, firm flesh and delicate ... perfect for filling!
are really good, firm flesh and delicate ... perfect for filling!
INGREDIENTS
20 ox horn peppers (I used the yellow ones) 1 shallot
230 gr.
ground chicken breast 1 egg 2 tablespoons Parmesan
4 tablespoons bread crumbs 1 / 2 cup milk salt and pepper
a glass of white wine
take 4 peppers, wash and chop in a food processor. chopped shallots and fry the pepper puree. cook for 5 minutes and let cool.
prepared other peppers, cut the "cap" and keep aside. clean the inside well, eliminating the seeds and pith.
in a bowl add the puree to the ground warm, add the Parmesan, breadcrumbs, milk, salt and pepper and egg. fill the peppers, close the lid and place in a lightly greased baking dish. put them in a preheated oven (200 degrees) for about an hour.
every 15 minutes, turning the peppers and drizzle with white wine.
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