“O Puparuolo M’buttunato” … Mr. pepper!

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peperoni imbottiti

The recipes typical of Campania.

Just saying the word “O Puparuolo M’buttunato”, the stuffed peppers, there fills the mouth. But this is nothing compared to the real pleasure that you will feel when your taste buds are in contact with the flavor of this delicacy. Surely you have heard around even stuffed peppers, but beware, it is not the same dish! The difference is in the magnitude of the peppers used: for those fillings are preferred large, red or yellow, for those stuffed, however, the smaller and more elongated, also known by the name of ox horn. Every housewife, obviously has its own way of cooking them, but by good Neapolitans, we prefer to give the typical recipe made in Campania.

Serves 4: 4 yellow or red peppers, 500g of ground meat, 1 eggplant, 1uovo whole. 1 large sprig of parsley, 150 g of bread crumbs, 2-3 tablespoons of grated parmesan cheese, 1 clove of garlic, salt, pepper, olive oil

Making of recipe

After roasted peppers, remove of skins, seeds, and stalks of shell. Meanwhile, we clean the eggplant cubes and remove it. In a pan, we heat the oil well in which then we fry the eggplant. In the same pan add the ground beef and let it cook for a few minutes. Separately, we wash the parsley and finely chop, put the bread to soak in a bowl of water and soon you will be softened the wring strongly. Let drain the meat and diced eggplant in a container in which we will add the whole egg, bread, parsley and garlic cut in half.

We mix everything with your hands and gradually add the grated Parmesan cheese, salt and pepper. We fill the peppers with the mixture and lay down in a baking dish sprayed with a little olive oil, bake for about 45 minutes, being careful to turn them a few times. When cooked, your “Puparuoli M’buttunati” are golden and fragrant, ready to be served, perhaps accompanied by a light and fresh salad.