Ingredients
PEPPERS
3 bell pepper, yellow
3 bell pepper, red
3 cup ricotta
2 egg
1/3 cup parmesan, grated
3 garlic clove, finely chopped
1 tsp rosemary, fresh
1 salt
1 pepper
DRESSING
4 garlic clove, minced
3 tbsp wine vinegar
1 tbsp mustard, dijon
1 tbsp tomato paste
1/2 cup olive oil
1 tbsp olive oil
1 salt
1 pepper
1/3 cup basil, fresh, coarsely chopped
1 olives, kalamata
Directions
FOR PEPPERS: Lightly oil 9x13-inch baking dish. Char peppers over
gas flame or in broiler until blackened in several spots on all
sides. Wrap in plastic bag and let stand 20 minutes to steam. Peel
charred skin off peppers. Rinse peppers under running water. Cut 1
inch off peppers at stem end. Remove seeds. Pat peppers dry with
paper towels. Arrange peppers cut side up in prepared baking dish.
Preheat oven to 325F. Mix ricotta, eggs, Parmesan, garlic and
rosemary in medium bowl. Season with salt and pepper. Spoon stuffing
into peppers. Bake until filling begins to set and tops are just
crusty, about 35 minutes Cool, then cover and refrigerate at least 4
hours. (Can be prepared 1 day ahead.)
FOR DRESSING: Whisk garlic, vinegar, mustard and tomato paste in
bowl. Gradually whisk in oil. Season with salt and pepper. (Can be
prepared 1 day ahead. Store at room temperature.)
TO SERVE: Arrange peppers on platter. Mix basil into dressing and
spoon over peppers. Garnish with olives and serve.
NOTE: You can stuff and bake the peppers the day before. Serve them
whole or cut crosswise into 1/2-inch-thick slices and fan them on
plates. Try to purchase peppers with flat, even bottoms so they will
stand upright during baking. Serve as an appetizer to a grilled
chicken or fish dish.
--- Bon Appetit, September, 1990.
per Michelle Bass
Servings: 6 servings
Cold Bell Peppers Stuffed With Ricotta & Herb Recipe brought to you by Recipe Ideas
Categories: Italian; Vegetable
The History of Recipes
It is quite possible to trace the history of written cooking instructions back into the far past, in truth as far into history as pharonic Egypt, and maybe further still. In practice though, sadly, these ancient cookbooks were just simple hieroglyphic or cunieform recipes for meal preparation.
Moving on, we have two interesting recipe books which were published in the 14th Century ; a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the indian food that is served today, but rather accounts of the types of meals enjoyed by the nobility of that time. Later on in the 1400s, knights returning from the crusades brought back many new foods and herbs from the Middle-East, including spices such as coriander, parsley, and rosemary. The introduction of these new culinary ideas prompted an eruption in publications on food, the majority of which are now in private cookery archives. The introduction of the TV brings us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, permitting everybody to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Cold Bell Peppers Stuffed With Ricotta & Herb recipe.
