Piemontese Stuffed Peppers
- 4 bell peppers
- ¾ lb ricotta cheese
- 1 tablespoon grated Parmigiano Reggiano cheese
- 3 ½ oz canned tuna
- 3 desalted anchovies
- 1 sprig parsley
- breadcrumbs to taste
- extra virgin olive oil to taste
- salt to taste
- 5 leaves of basil
- 1 pinch oregano
- 2 eggs
- 1 egg yolk
- water to taste
Cut the peppers in half, remove the stem and seeds using the tip of a knife, and wash them.
For the filling: drain the tuna and break it apart; chop the anchovies into small pieces together with the parsley; cut the basil into little strips. In a bowl mix together the two eggs with the egg yolk, oregano, grated Parmigiano Reggiano cheese, ricotta, tuna, anchovies and basil.
Stuff the peppers with the mix and sprinkle with breadcrumbs.
Place the peppers onto a baking pan, with a little of oil and water. Bake in a 400° F oven for 30 minutes.
Serve the peppers warm or cold, as you prefer.
Food History
It is funny to think that the pepper, a symbol of Mediterranean cuisine, was not grown in Europe until fairly recently. Originally from South America, peppers were imported to Europe in the mid-16th century when they went by the name of “Indian pepper” and were used primarily for their ornamental value, as was the case of many plants discovered in the New World. In contrast to its relative, the chili pepper, the bell pepper was not was well received in Italy. Even in the 18th century, Vincenzo Corrado described peppers as a “rustic and low-class” vegetable, even if they were consumed by various social classes. In the 19th century, peppers became more popular and were even conserved in vinegar, a preparation that was once served to Napoleon by a cook from Verona.
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