A flavorful version of a traditional Italian classic directly from Piemonte, in the Northern Italy.
- 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.
Source and picture: Academia Barilla
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