Cubanella peppers stuffed with Grana Padano and crispy spinach Spatzle
| Difficulty
Easy
|
Preparation  15 min
|
Servings for
-
|
-
Ingredients
3 tablespoons extra virgin olive oil
1 large onion, chopped
1 28-oz can whole San Marzano tomatoes, crushed
1 tablespoon dried Oregano
2 teaspoons kosher salt
1/4 teaspoon crushed red pepper
5 cups crustless bread
1 pound ground beef
1 pound ground pork
1 pound ground veal
1/2 cup freshly grated Grana Padano
2 large eggs, beaten
6 Cubanelle peppers
For the Spinach Spatzle:
6 eggs
1/2 quart milk
1 lb flour
2 oz fresh spinach juice
salt and pepper
Preparation
Heat large pot or dutch oven over medium heat.
Add EVO olive oil and cook onion until softened. Remove half of the onion
Add tomatoes to the pot, plus 2 cups of water.
Add 2 teaspoons oregano, 1 teaspoon salt, and red pepper flakes and let simmer.
Soak bread in water 5 minutes. Squeeze liquid out and add to the cooled onion.
Add pork, veal, beef, grana padano, eggs, oregano & salt, and mix together
Cut off tops of peppers on remove ribs and seeds, and add stuffing to each.
Cook in the simmering sauce for about 1 hour and serve them over the spinach Spatzle before finishing it up sprinkling the Grana Padano.
For the Spinach Spatzle:
Combine all ingredients and make a dough.
Grate dough through a Spatzle grater or wide cheese grater, straight into boiling water.
Boil until tender.
Related recipes
|
Difficulty |
Preparation |
Servings for |
Chicken Meatballs with Baby Peas and Grana Padano in Tomato Sauce
|
Difficulty |
Preparation |
Servings for |
Avocado spread with chickpeas, lemon zest and Grana Padano Riserva
|
Difficulty |
Preparation |
Servings for |
Chicken roll with romanesco broccoli, curry sauce and Grana Padano
|
Difficulty |
Preparation |
Servings for |
