Cubanella peppers stuffed with Grana Padano and crispy spinach Spatzle

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Cubanella peppers stuffed with Grana Padano and crispy spinach Spatzle
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Details

. Difficulty: Easy . Serves: 6 people . Preparation time: 2 hours 30 minutes

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
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