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https://www.raiplay.it/programmi/esem... - Stuffed peppers are a rich and tasty second course. A great classic of Italian cuisine and a must for the summer season. In the version proposed by Perse, the minced meat filling is replaced by a filling made of cheeses (ricotta, mozzarella and grated cheese) and vegetables sautéed with bacon to flavor everything even more (zucchini, yellow pepper, asparagus and carrot). To make this recipe, you can use the peppers you prefer, Daniele opted for the red ones. Once made, the stuffed peppers can be stored in the fridge ready to cook, or cooked immediately or stored cooked for the following day. Just like stuffed tomatoes, they are excellent both hot and stringy but also cold. Ingredients: 4 red peppers 500 g of cow's ricotta 100 g of grated cheese 250 g of mozzarella fiordilatte 1 courgette 1 yellow pepper 1 carrot 200 g of asparagus 3 egg yolks 1 sprig of fresh mint 1 bunch of fresh oregano 1 bunch of basil 60 g of pitted Taggiasca olives in oil 50 g of bacon 50 g of sliced almonds ½ glass of dry white wine extra virgin olive oil salt and pepper Cooking: 180°C for 40 minutes