Peperoni Misti e Bufalo Tritate
(Mixed Peppers and Ground Buffalo)
3 Lg. Peppers- Bell - Red 3 Lg. Peppers - Bell -Yellow 6 Lg. Peppers - Anaheim or Italian frying peppers 3 Cloves Garlic - chopped fine 1/4 Cup Olive oil - extra virgin 1 Lb. Buffalo meat - ground 2 - 3 Lg. Eggs - whites only
Seed all of the peppers, and cut into quarters. Cut each quarter into three or four pieces. Put in a bowl and add 1/2 of the olive oil, salt and pepper to taste. Mix thoroughly to coat the peppers with the oil. Set aside.
Add the chopped garlic and the rest of the olive oil to a fry an large enough to hold the meat and all of the peppers. Saute the garlic until it is limp, then add the buffalo meat. Turn up the heat and cook until the meat has lost most of its pink color.
Add the peppers to the pan and mix thoroughly. Turn the heat to medium and cook the peppers and the meat until the peppers are soft, but not totally limp - about 30-35 minutes. During the cooking time stir the mixture every 5 minutes or so.
Beat the egg whites with a whisk or a fork for 15 seconds, Turn the heat to medium high and add the egg whites to the pan. Mix well and rapidly to both amalgamate the eggs with the meat and peppers, and to cook the egg whites rapidly. This should take about two minutes.
Serve immediately. We recommentd a crusty Pane Caserrecio with this dish.
Last updated on:11/28/99 11:50:45 PM