Peppers stuffed with Mediterranean couscous. I love the peppers and I wanted something new: pairing with cous cous was immediate. No one could miss the 'attributes’ typical of Sicily: Dried Tomatoes in Oil, black olives, provola Ragusa, capers and 'cucunci'. It came up with this recipe: the sweet taste and soft texture of the pepper blend well with the stuffing and bread crumbs fried 'bun'. We had it as a main dish, but it's good as a 'robust starter’ or, in quantities 'abundant', also as a single dish. Fatem know what you think…
Ingredients for 4 people:
- 4 large red peppers
- 200 grams couscous
- 6 dried tomatoes
- 4 anchovy fillets
- 10 black olives
- 10 between capers and cucunci
- 100 grams of sweet provolone or provolone Ragusa
- 50 grams of white skinned unsalted almonds
- a clove of garlic
- 50 grams of stale bread crumbs
- extra virgin olive oil, salt and pepper
Preheat the oven to 200 degrees. Wash the peppers and place them onto the grid a bucket beneath the oven baking pan filled with water in which to finish the vegetation water. Cook for 15 minutes or until you see that the skin begins to rise and close them still warm in a cold bag for 10 minutes: the steam will raise the skins of the peppers and peel them will be much easier.
Meanwhile put in a dish and pour the couscous 2 tablespoons oil, sgranandolo with a fork. Put in a casserole 200 ml of salt water and, when it will boil, pour in the couscous: the amount of water is less than that which would be necessary because we do not want to cook it but only 'blanch’ because it will go in the oven.
When the water will be absorbed put in a dish, pour 4 tablespoons of oil and sgranarlo always good with a fork. Remove the 'stalk’ the peppers and peel them gently, trying not to break them: smooth them on a baking sheet covered with parchment paper. Chop the dried tomatoes, anchovy, the olives, Capers, the olives, garlic and almonds and add everything to the cous cous, adding a little’ of if there seemed dry oil. Finally Add the cheese cut into cubes.
Stuff peppers with the mixture and then roll them so that the front remain open and let see well the filling. In a pan put 2 tablespoons of olive oil and bread crumbs and toast until golden brown. Sprinkle the peppers with a little toast and bake for 10 minutes.
THE PAIRING: With this dish we suggest drinking a red wine: Monica di Sardegna, fragrant and soft, with its hints of ripe fruit (best when drunk young, around 16-17 degrees).