PEPERONI ARROSTITI: RIPIENE CON TACCHINO e VERDURA FREDDA
(Cold Roasted Peppers Stuffed with Turkey & Vegetables)
3 Lg. Peppers - Large yellow 2 Cups Turkey Breast Meat - Previously roasted or Store bought: Chopped into 1/4 inch pieces 1 Lg. Celery stalk - chopped fine 1 Tbl. Capers 2 Tbl. Pimentos - Canned 1/2 Lg. Onion - red: chopped fine 1 Lg. Tomato - Roma: seeded and chopped into small pieces 1/2 Cup Parsley - Italian flat - chopped fine 1 Cup Mayonnaise - Low fat OK 1/2 Cup Extra Virgin Olive Oil 1/2 Cup Bread crumbs Q.B. Salt and Pepper
ROASTING THE PEPPERS
Place the peppers in a roasting pan. Place in a 400° oven, and cook until each side is blackened, turning every 15 minutes. When this is accomplished, remove the pan from the oven and cover with aluminum foil then a towel. Let cool for at least an hour. Remove the covers, and gently remove the skins. They should slip off easily.
Grasp just under the stem and gently pull off the top. remove any seeds you can see, but be careful not to rip the now very fragile peppers. Place on a dish, cover with plastic wrap and place in the refrigerator.
PREPARING THE STUFFING
Add all of the chopped ingredients to a large mixing bowl. Mix well, then add the mayonnaise and the olive oil. Mix again. Add Salt and pepper to taste. Add 1/2 cup of either water, chicken or vegetable stock to the mixture to allow the bread crumbs to soften. Mix well and let sit for at least 15 minutes before using. This resting period provides enough time for the bread crumbs to soften and for the general consistency of the mix to be reached. If the mixture is too loose, add a handful of bread crumbs. If too tight, add a bit more liquid.
STUFFING THE PEPPERS
Fill a 1 quart zip lock bag about 2/3 full with the stuffing. Cut the tip from the bag. Use this like a pastry bag to stuff the peppers. Stuff each pepper with as much of the stuffing as will fit into them with our breaking the skin. Place on a plate and sprinkle with a good quality balsamic vinegar, and extra virgin olive oil. Serve cold.
Any extra stuffing can be used in salad, to stuff tomatoes, or to stuff zucchini. The latter are very good if stuffed with this mixture and them baked for 30 minutes.
Last updated on: 06/03/99 12:51:32 AM