Cooking Roman Style – Papacelle Ripene di Carne (Stuffed Peppers with Meat)

Cooking Classes in Rome, 2013Chef Andrea, Cooking Classes in Rome, Trestevere, 2013

One of the most rewarding experiences you can have in Rome is takeing a cooking class.   Meeting liked minded foodies from around the globe and preparing and sharing a meal is enormous fun and hopefully an adventure that you will bring home and share with your friends.   WARNING: It can be addictive!

On my fourth class with Chef Andrea we prepared a menu of stuffed figs, homemade cavatelli with pesto, stuffed peppers, sauteed cauliflower, and a pear torte.   My favorite recipe from this particular class is below and fairly easy to make.

Cooking Classes in Rome, 2013
Papacelle ripene di carne (Stuffed peppers with meat)

Ingredients to serve four people:
  • 1 lb ground meat (70% beef and 30% pork, ground and minced) Use prosciutto sausages if you can find them, if not use plain unseasoned sausages (casings removed)
  • 1 egg
  • 1 cup/100g parmesan cheese grated
  • 1/2 cup/50g edamer cheese grated
  • freshly chopped parsley
  • 3oz leftover bread soaked in milk (crusts removed)
  • 1 tbsp salt
  • 4 to 6 peppers depending on size (in class we used papacelle which are smaller and flatter than the bell peppers we most often use in the states.  Try to use peppers such as this or other peppers that are in season where you live – Note: smaller sized peppers are better)
Instructions
  • Heat oven to 350°F / 180°C
  • To prepare the filling mix sausage, parmesan cheese, eggs, grated cheese, leftover bread soaked into milk, salt and pepper.  Mix all the ingredients well and set aside for a good half an hour to let the flavors meld.
  • Wash the peppers and cut a small hole in the top around the stem, saving the piece you cut out.  Clean out the seeds, rinse and set aside
  • Stuff the peppers one by one and place onto a baking dish, replacing the small piece you cut from each pepper on top.  Add a little bit of water and extra virgin olive oil to the bottom of the pan to avoid burning the peppers.
  • Cook for about 15 to 20 minutes depending on the size of the peppers, until cooked all the way through.  Turn the pan carefully in the oven once or twice to ensure even cooking all the way through the peppers.  Serve hot.   Buon Appetito!

Stuffed Peppers, Cooking Classes in Rome, 2013 

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