Friday, January 26, 2007

Roasted Stuffed Hot Peppers with Crusty Leeks and Potatoes - Bon Appetit

The peppers are a first attempt at a dish served at many Italian rest-aurants. We used Hungarian wax peppers which were split lengthwise. You can control the heat to some extent by removing the seeds and veins in the pepper. If you want more heat, you can use hot sausage. Stuff the peppers with the sausage and bake at 450 degrees for 10 min. Finish under the broiler until the peppers begin to char, 5-10 more minutes. Top with grated cheese and tomato based sauce (Italian cooking sauce or equivalent). For the potatoes: boil 1 lb of potatoes until just tender. Allow to cool, peal and slice into 1/4" slices. While the potatoes are boiling, prepare a leek by slicing thinly and saute until tender. Add the potatoe and continue cooking carefully scraping the pan to incorporate the brown crust that forms on the bottom of the pan. When the mixture appears golden, layer in another skillet with grated fontani cheese. Turn once and try to maintain a nice crusty texture. We served this meal with a big red wine like a Merlot or Cabernet Sauvignon.



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