PEPERONI RIPIENI A L’ANTONIETTA* (Antoinette’s (Famous) Stuffed Peppers)
Vol. 2, No. 2, September 27, 2011
CUCINA D’ANTONIETTA*(Antonietta’s Kitchen*) “the art of food, wine, family & more*”
By Antonietta La Posta
TITLE/ SUB-TITLE: “PEPERONI RIPIENI A L’ANTONIETTA *” (Antoinette’s (Famous) Stuffed Peppers)
INTRODUCTION
This is the season for peppers. You can now buy ripe delicious peppers cheaply. Stuffed peppers are done many different ways. This is one of the ways I like to make them. They’re DELICIOUS.
MY LIFE & TIMES*
Every since I can remember, my mother made peppers with anchovies. Anchovies have a very distinctive taste. Not everybody likes them. One of my friends calls them “hairy little fish”. This is a recipe that my mother’s family put their stamp on and that I inherited. They’re easy to make and impressive to serve. Hope you’ll enjoy them too.
SAVORY INGREDIENTS PLUS*
Anchovy
Anchovies are a family (Engraulidae) of small, common salt-water forage fish. There are 144 species in 17 genera, found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as an oily fish.[1]
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Anchovy
Eggs
“Eggs laid by females of many different species, including birds, reptiles, amphibians, and fish, have been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes.
Egg yolks and whole eggs store a lot of protein and choline.[1][2] For this reason, the USDA (United States Department of Agriculture) categorizes eggs as Meats within the Food Guide Pyramid[1]
Popular choices for egg consumption are chicken, duck, roe, and caviar. The egg most often humanly consumed by far is the produce of the chicken.”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Egg_(food)
Why I prefer large size/brand
I prefer large size because it is perfect size – it makes the right amount. I like PRESTIGE CLUB PACK from Burnbrae Farms because they are good quality and fresh.
Pepper
Bell pepper, also known as sweet pepper or a pepper (in the UK) and capsicum (in Australia and New Zealand), is a cultivar group of the species Capsicum annuum (chili pepper). Cultivars of the plant produce fruits in different colors, including red, yellow, orange and green.
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Bell_pepper
Garlic
“Allium sativum, commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, shallot, leek, chive,[1] and rakkyo.[2] Garlic has been used throughout history for both culinary and medicinal purposes. The garlic plant’s bulb is the most commonly used part of the plant. With the exception of the single clove types, the bulb is divided into numerous fleshy sections called cloves. The cloves are used for consumption (raw or cooked), or for medicinal purposes, and have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.[3]”
(Source: Wikipedia, the free encyclopedia ) – http://en.wikipedia.org/wiki/Garlic
Parsley (Petroselinum)
“It is a bright green biennial herb, often used as spice. It is common in Middle Eastern, European, and American cooking. In modern cooking, parsley is used for its leaf in much thesame way as coriander (which is also known as Chinese parsley or cilantro), although parsley is perceived to have a milder flavor.”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Parsley
Sea salt
Salt obtained by the evaporation of seawater, is used in cooking and cosmetics. It is historically called bay salt[1] or solar salt. Generally more expensive than table salt, it is commonly used in gourmet cooking and specialty potato chips, particularly the kettle cooked variety (known as hand-cooked in the UK/Europe).
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Sea_salt
Vegetable Oil
Vegetable fats and oils are lipid materials derived from plants. Physically, oils are liquid at room temperature, and fats are solid. Chemically, both fats and oils are composed of triglycerides, as contrasted with waxes which lack glycerin in their structure. Although many plant parts may yield oil,[1] in commercial practice, oil is extracted primarily from seeds.
(Source: Wikipedia, the free encyclopedia)-http://en.wikipedia.org/wiki/Vegetable_fats_and_oils
Why I prefer Pastene brand
This product is reliable and always tastes rich and tasty.
HANDY APPLIANCES, UTENSILS, GADGETS, ETC.*
To cook stuffed peppers you need a CorningWare oval pan and a large bowl.
Why I prefer Corning Ware
I prefer a Corning Ware oval pan because the peppers are placed side by side to cook. I have checked on-line and found a CorningWare French White 2 Piece 4-Quart Covered Oval Roaster at $29.99.
http://www.amazon.com/CorningWare-Kitchen-Housewares/b?ie=UTF8&node=574082
Ingredients:
• 2 eggs (large)
• 6 green peppers (whole)
• 2-3 green peppers (diced)
• 1 can of anchovy (diced) Pastene oldest Italian specialty food products in North America since 1874 visit http://www.pastene.com/index.html
• 1 cup of bread crumbs … Pastene
• 3 or 4 pieces of garlic buds (minced)
• 2 tbsps fresh parsley (chopped)
• 1 tbsp vegetable oil
• Salt … sea salt type to taste
Directions:
• Place (In a large bowl): the peppers, eggs, parsley, anchovies, bread crumbs, garlic buds, oil and salt;
• Mix everything well;
• Put the bowl aside;
• Cut the top of peppers and clean out the insides;
• Fill in the peppers with the filling;
• Put peppers in a pan;
• Add one cup of water;
• Put them in the oven at 350⁰ for 45 minutes;
You can serve it alone or with whatever you desire. It makes a delicious recipe.
Let’s make a deal. With my ““PEPERONI RIPIENI A L’ANTONIETTA ”” (Antoinette’s (Famous) Stuffed Peppers), I did the experimenting and you get the compliments. How’s that?
Take this dish out for a spin and tell me if you agree.
And that’s my food favorite for the week, what’s yours? *
ALP
CREDITS
-Web Tech: richmediasound.com
The above is a new media production of Valente under its “United Author*” program.
*TM/© 2011 Practitioners’ Press Inc. – All Rights Reserved.