Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 4 | 80 minuti |
Ingredients
| 250 g | yellow pepper |
| 250 g | red pepper |
| 20 g | breadcrumbs |
| 20 g | grana padano |
| 200 g | Eggplant |
| 250 g | fresh ricotta cheese Sterilgarda |
| 20 g | capers |
| 2 tablespoon | pine nuts |
| 5 | Anchovies in oil |
| 50 g | Grated pecorino cheese |
| 2 | Piccadilly Tomatoes |
| 1 cloves | garlic |
| 1 | Sprig of Oregano |
| to taste | extra virgin olive oil |
| to taste | salt |
| to taste | black pepper |
Preparation
- Wash the peppers and aubergines thoroughly under running water.
- Cut the tops off the peppers and remove the seeds, then take the aubergines and remove the stalk and the final part with a knife.
- Cut the aubergines into slices of about 1 cm thick and dice them.
- Transfer the cubes to a colander, sprinkle them with salt and let them rest for at least 20 minutes to allow them to lose their bitter liquid.
- Wash the tomatoes and cut a cross in the skin with a small knife, then pour them into a pan of boiling water.
- Boil the tomatoes for a few seconds, then drain them and leave them to cool.
- Remove the peel with a small knife, cut them in half and remove the seeds, then dice them and pour them into a small bowl.
- Rinse the aubergines under running water, transfer them to a dry kitchen towel and pat them dry with kitchen paper.
- In a pan, brown the garlic clove with a drizzle of oil, then pour in the aubergines and add the diced tomatoes.
- Brown everything for 10-15 minutes and let the vegetables dry. Add salt and when they are ready turn off the heat, remove the garlic clove and let cool.
- Chop the fresh oregano and the anchovies drained from the preserving oil.
- Pour the Ricotta Sterilgarda into a small bowl and add the capers and chopped anchovies.
- Also add the pine nuts, the grated pecorino and the previously chopped oregano.
- Pour in the diced aubergines and tomatoes and mix all the ingredients well; add pepper to taste.
- Place the shells and peppers on an oiled baking tray and stuff them with the mixture, then sprinkle them with grated Grana.
- Toast the breadcrumbs for a few moments with a drizzle of oil in a pan and add it on top of the peppers.
- Cook the peppers in a static oven preheated to 180° for at least an hour (if fan oven at 160° for 50 minutes).
- After 45 minutes, check the degree of cooking, which also varies based on the size of the peppers.
- Once cooked, remove the peppers from the oven, let them rest for 5 minutes and serve.
Place a slice of smoked salmon on a plate, spread a layer of Sterilgarda Strakì. Wash and dry the rucola then place it on top of the Sterilgarda Strakì ...
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