PEPERONI RIPIENI CON CALAMARI
(Peppers Stuffed With Squid, Bread Crumbs and Capers)
8 Lg. Peppers, Bell - Red, Green or a Combination 1 Cup Extra Virgin Olive Oil (EVOO) 4 Med. Squid (Calamari) - cleaned, skinned and chopped 3 Cups Bread crumbs - coarse 1 Med. Egg 2/3 Cup Onion - chopped very fine 6 Cloves Garlic - Chopped fine 1 Cup Wine - white 1 Cup Milk - whole or 2% 3 Tsp. Capers 1/4 Cup Parsley - Italian flat - chopped 1/4 Tsp. Oregano 1/4 Tsp. Thyme flakes, dry 1/4 Tsp. Pepperoncino flakes - Optional
PREPARING THE STUFFING
Sauté the onions in 4-5 Tablespoons of the olive oil. When they are translucent, add 5 of the chopped garlic cloves, and cook over low heat for 5 minutes. Add the calamari (squid) and cook over medium heat for 10 minutes. Add the white wine, and reduce the sauce for 5-8 minutes. Add 1 cup of the bread crumbs, and the red pepper flakes. Turn the heat up ,and cook over high heat for 5 minutes, stirring all the while so that the ingredients do not stick to the pan. Set aside to cool for a few minutes.
Into a large mixing bowl, add the egg, the rest of the bread crumbs, the milk, half the remaining olive oil, the capers, the parsley, oregano, thyme and the salt and pepper. Mix thoroughly to incorporate all ingredients. Add the mixture from the fry pan to the ingredients in the bowl, and mix again. Add the juice from 1/2 the lemon, and mix well. Let sit for 10 minutes, then adjust the consistency of the mixture if necessary by adding either additional milk or bread crumbs. If additional bread crumbs are necessary, let the mixture sit for 10 minutes before using.
STUFFING AND COOKING THE PEPPERS & MAKING A SAUCE TO SERVE THEM
Cut the tops off of the peppers. Pack each pepper with the stuffing. Lay the stuffed peppers in a baking pan, sprinkle with olive oil and the juice from the remaining half of lemon. Any excess stuffing can be placed in the pan and baked along with the peppers. Bake in a 350 degree oven for 45 minutes. Serve with a sauce made by heating one chopped garlic clove, and a half cup of chopped parsley in a half cup of extra virgin olive for 3-5 minutes over low heat.
Serve with a salad of varied lettuces, Radicchio, pine nuts and slivers of imported parmesan cheese. Use olive oil and balsamic vinegar to dress the salad.
Last updated on : 06/03/99 12:51:46 AM