Stuffed Neapolitan Peppers: A Classic Italian Comfort Food…
Stuffed Neapolitan Peppers: This recipe is especially dedicated to those who,like me,are southern…. who among you has never tasted that bomb of smells,flavors and goodness enclosed in a red cone with a toasted skin?!? you will surely understand what I’m talking about:Stuffed Neapolitan Peppers!!! to say that they are heavy and not easily digestible is the result of how much goodness can be put into them….. now I’ll tell you what it is.In the meantime,I advise those who have not yet had the pleasure of trying them, to do so as soon as possible…..
Ingredients:
- 8 bull’s horn peppers (or long sweet peppers)
- 50 g (1/2 cup) grated Parmesan cheese
- 1 clove garlic
- 100 g (3 1/2 oz) stale bread
- 1 San Marzano tomato
- 30 ml (2 tablespoons) extra virgin olive oil
- 5 anchovy fillets
- 5 walnuts
- Chopped parsley
- Fresh mint leaves
- Vegetable oil for frying
How to make Stuffed Neapolitan Peppers:
- In a bowl place: the stale bread, salt, grated Parmesan cheese, garlic clove (chopped), tomato, parsley, chopped mint, anchovies, a pinch of salt and finally the oil. Mix everything together well.
- Wash the peppers and dry them well. Cut off the top and remove all the seeds inside.
- Now all you have to do is fill all the peppers by helping yourself with a teaspoon, crush the inside well with your hands without breaking them.
- Take a frying pan and add the seed oil. Bring the oil to a high temperature and insert the peppers upside down for 5 to 6 minutes.
- When a crust forms on the surface, lower the heat and cook the peppers on both sides.
- Turn them over gently and finish cooking.
- Let them dry on paper towels before serving.
- All you have to do is eat them all, tasty tasty!!!
Bon Appétit!
