Danielle Lachana
Today's recipe comes as a celebration of the occasion of the upcoming 'Sagra del Peperone' (Pepper festival) in Sutera, Caltanissetta, Sicily, which is organised in honour of Saint Francis of Assisi and held in the square in front of the homonymous church. For the feast peppers are often fried whole but this recipe further reflects the versatility of the vegetable, oven-baked - in a version however that makes a change from the proverbial peppers stuffed with rice and minced meat and which is also, therefore, fine for vegetarians.
***
RECIPE
I like to use a variety of different coloured peppers, but traditionally green ones are used. You can also use large firm tomatoes, scooping out the insides, seeds and juice, and filling with the rice.
METHOD
Slice the tops off the peppers and reserve them to use as'' lids''. Remove and discard the core and seeds.
Heat 1 tbsp of the oil with the butter in a saucepan and sauté the onion until light golden brown. Add the rice and cook gently for a few minutes stirring until it begins to colour a little and turn transparent. Add the stock, stir well, cover the pan tightly and leave to simmer until the rice is tender (about 20 minutes). You can add some hot water if it starts to dry out.
Remove the pan from the heat and stir in the cheeses, oregano or basil, and eggs.
Add salt and pepper to taste.
Put the peppers in a baking dish that fits them comfortably with a little space between them, but not too much, and stuff them with the mixture.
Cover with the ''lids'' and add a few tablespoons of hot water into the bottom of the dish.
Bake in a preheated moderate oven at 190o C (375o F, Mark 4) for 40 minutes.
Meanwhile make a simple tomato sauce. Sauté the garlic in the remaining oil. Add the pureed tomatoes, season to taste with salt and pepper, and cook over a medium high heat for 10 minutes.
Pour the sauce over the peppers and bake for 20 - 30 minutes longer, or until the peppers have softened. Best served hot.
RSS
Facebook
Twitter
YouTube
