Thursday, November 24, 2011

Red Paprika with Tuna and Bread stuffing (Peperoni ripieni di tonno e mollica)

Filled paprikas are one of the most traditional recipes of my own town, my Grandma, Nonna Francesca, use to make the best I 've ever eat...will never forget the taste. Use Italian red paprikas, if possible, red cornetti. Normal thick square shaped paprikas will not make it! They are too thick to be cooked this way. The other ingredients are very simple, the most important is the bread... use 1 or 2 days old bread. Grate it or use a mixer. Use the white soft part the "Mollica". If you use "in salt" capers, wash them before adding to the other ingredients or they will be too salty.  I really hope you will enjoy making this dish ;)
Serving 4
6-8 mediumpeppers, preferably red cornetti
250gbreadcrumbs from soft day old bread
8 capers
250 gr Canned Tuna (In water)
1 Small bunch chopped flatleaf parsley
6 tbsp. virgin olive oil
1 or 2 cloves finely chopped garlic
1 largefresh tomato, chopped
Salt & pepper to taste
Preheat the oven to 180°C /375°F. Prepare 6-8 medium red cornetti. Cut off the tops andremove the seeds and the trim the ribs on the inside. Wash out theinsides. Dry. Drain the tuna in a a small colander. Combineit together with all the ingredients in a large bowl mix it well ( you can use a food processor) and set aside for 15minutes or so for the mix to absorb the olive oil and to season. If the stuffing still feels a little dry (it depends on your bread)then add a little more olive oil. Add salt and pepper to taste.
Carefully stuff the peppersusing a spoon or your fingers to ensure that the stuffingreaches the tip of the peppers. Arrange thepeppers in a oven tray. Add 3 Tbs olive oil.  Bake for approx 45 - 60 min. During the cooking process,add a little water if necessary. The peppers will soften and start to brown and the stuffing will oozeout somewhat.
Remove from the oven and let rest for a few minutes.

Serve hot or at room temperature. Buon appetito!

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