As most of you know, my father is a phenominal chef! He's had no lessons, just an Italian mother who nailed good cooking into his brain :)
Most Sunday's Matt and I head over here for a delicious dinner. This evening we got one of my personal favorites, Peperoni Imbotiti Ai Risotto - Risotto stuffed peppers!
6 tablespoons extra-virgin olive oil
6 large red and yellow bell peppers
4 cloves garlic, thinly sliced
1 cup risotto
1/2 cup green olives, pitted
1/2 cup black olives, pitted
4 tablespoons capers (optional) rinsed
1 tablespoon dried oregano
1 bunch Italian parsley, finely chopped to yield 1/4 cup
1/2 cup dry white wine
1 cup progresso bread crumbs
First chop off tops of peppers, saving top and scooping out seeds and veins.
Then cook Risotto. If your not familiar there is a recipe here http://allrecipes.com/Recipe/Gourmet-Mushroom-Risotto/Detail.aspx. Delete the mushrooms. And remember... always stir!
Mix capers, and both types of olives in the risotto, constantly.
Let the rice, olive mixture cool. When cool, place in peppers.
Preheat oven to 400 degrees, poor wine in bottom of dish and cook for 20 minutes.
This was our finished product :) Enjoy!
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