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Stuffed Peppers

It’s the garden that keeps on giving – and it really hasn’t even started, yet!

While I was busy making desserts and looking at apartments in Barcelona, Victor was in the kitchen making magic with fresh peppers and tomatoes from the garden! It’s a wonderful life we lead!

He started with a basic sauce of fresh tomatoes – whooshed in the blender and then cooked with smashed anchovies, garlic, a bit of tomato paste fried with the anchovies and garlic, red wine, salt, pepper, crushed red pepper, and a handful of pecorino.

The stuffing was ligurian sausage, onion, yellow zucchini, onion, whole grain bread for croutons, garlic, a splash of the tomato sauce, and more pecorino.

Covered, and then into a 375ºF oven for 40 minutes.

Nonna all but licked her plate clean. Mine was so clean from sopping up every morsel with bread that we could have almost put the plate back in the cupboard.

It was molto favoloso!

Dessert to follow…..

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