Plan your Wedding in Italy
Wedding Ideas
Discover Italy
stuffed-peppers-with-meat-recipeHealthy and delicious we can say about Mediterranean diet. Today we have for simple end tasty recipe originated from Cilento coast: the stuffed peppers.

What is most characteristic about Mediterranean cuisine? Simplicity, high quality and often creativity of putting together simple ingredients obtaining surprising results in a form of fragrant dish. Of course the cuisine of Cilento is based on regional, typical products, such as bread, pasta, legumes and vegetables. Being a sea side zone, Cilento has many dishes based on fish and seafood, but this wonderful zone not known to many is mostly agricultural, hence the abundance of vegetable based food. To preserve the freshness and naturalness of traditional dishes from Cilento, we want to invite you for a wonderful typical meal, the stuffed peppers. Traditionally it is prepared with peppers typical for Cilento, so called pappacelle: red, round with sweet pulp. So, let us begin!

You will need

10 pappalcelle peppers (if you can’t find them, any small peppers will do)
250gr minced meat (mixed pork and veal)
100gr sausage in tiny pieces
a handful of salted cappers
a handful of black olives
1 spoon of raisins
2 eggs
grated parmesan cheese as much as may need
grated bread as much as you may need
salt and pepper
fresh parsley, chopped
1 garlic clove
olive oil
some cherry tomatoes
3-4 big potatoes
whisk of fresh thyme
some basil leafs

stuffed-red-peppers-mediterranean-diet-recipe
photo credits via Charcoal and Crayons

Where to start?

Well, above all you’ll have to prepare cappers, olives and raisins. Place cappers in a small sieve and rinse them for a while under tepid water in order to wash away the salt. Place raisins in a bowl and soak them in warm water. If your olives have stones in them, you’ll have to pit them.

Next thing to do will be the preparation of peppers: wash them and cut off the very upper part, the crown (save them as you need those!), clean out the seeds and all white parts inside.  Now when peppers are ready you can start with stuffing. In a large bowl place the minced meat, pieces of sausage, eggs, chopped parsley , salt and pepper. Add the parmesan and bread crumbs. Mix all ingredients until uniform.

If the stuffing looks to lose add some more of bread crumbs and grated parmesan cheese. Mix in the soaked raisins (without water), cappers and chopped black olives.  Work again till all is well mixed.

Now you have to take your emptied peppers and fill them with some stuffing, it is nothing difficult to do! Cover the holes with cut off crowns and move to a large baking tin, covered with olive oil.

Peel the potatoes and cut them into big chunks, placing around the peppers. Add slightly cut cherry tomatoes. Sprinkle all with some chopped garlic, basil leafs and some thyme. Carefully pour into the baking tin a glass of water, add some more salt over the vegetables and olive oil.

Place in the oven preheated to 190°C for about one hour or until tomatoes are golden-brown.

And there you go! Simple but delicious dish to charm your love and your family! Serve when still hot obligatory with a glass of local red, such as Aglianico.

If you happen to visit Campania, or plan a wedding here in Cilento, there is one place where you can try this and many other delicious traditional dishes:

Discover the calmness and natural beauty of Domus Leata, just in the heart of Cilento Coast

Domus Laeta

 

 

Joomla Templates and Joomla Extensions by ZooTemplate.Com