A sensory journey that starts with the sweetness and colors of fresh peppers, enriched with the creaminess and character of Formaggio Misto delle Alture, meets the bold note of Pecorino Romano DOP, and is sublimated with a touch of chestnut honey for an explosion of perfectly balanced contrasts.
Wash and dry the peppers. Cut them in half lengthwise, remove the seeds and inner filaments. Place them on a baking tray lined with parchment paper, lightly oiled.
Soak the stale bread in milk. In a large bowl, combine the minced meat, squeezed bread, egg, crumbled Formaggio Misto delle Alture, grated Pecorino Romano DOP, finely chopped parsley, and a clove of pressed garlic.
Add salt and pepper to taste and mix well until you get a homogeneous mixture.
Fill the pepper boats with the filling, slightly compacting with a spoon. Decorate the surface with diced cherry tomatoes and a drizzle of extra virgin olive oil.
Bake at 190°C (static) for about 30 minutes, until the peppers are soft and the filling is golden. In the last 5 minutes, you can turn on the grill for an even crispier surface.
Place the stuffed peppers on a large plate. Before serving, add a thin drizzle of Chestnut Honey over each pepper and garnish with chopped fresh parsley.
In the refrigerator, covered, for up to 2 days. Reheat in the oven or microwave before serving.
Serve with a small spoon of Chestnut Honey on the side for those who wish to accentuate the sweet/savory contrast.
Italia, Lazio
| Energy (kcal) | 244.93 |
| Carbohydrates (g) | 21.59 |
| of which Sugars (g) | 18.3 |
| Fat (g) | 9.64 |
| of which Saturates (g) | 2.38 |
| Protein (g) | 13.13 |
| Fiber (g) | 11.68 |
| Sale (g) | 0.21 |
