Ingredients
6 large green peppers
4 tablespoons cheese, grated
1 teaspoon black pepper
1/2 teaspoon garlic salt
2 slices salami, diced
1 1/2 cups breadcrumbs
1 tablespoons salt
1 teaspoon salt
1 teaspoon oregano
1 egg, hard-boiled, chopped
1/4 cup olive oil
Sauce:
1 onion, chopped fine
4 cups water
fennel seeds
1 tablespoons sugar
1 cup tomato paste
oregano, celery salt, garlic salt
1/2 cup wine vinegar
Directions
For stuffed green peppers
Cut around the pepper stems and remove seeds and pulp from peppers, leaving shell unbroken.
Mix together cheese, pepper, garlic salt, salami, breadcrumbs, salt, oregano and egg.
Fill pepper shells.
Brown peppers in hot olive oil, remove and arrange in casserole.
For sauce
Mix above ingredients in olive oil peppers were browned in; simmer 30 minutes, and pour over peppers.
Bake in a moderate oven (350 degrees F.) about 1 hour.
Serves 6.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Armand Guillaumin: Effects of Snow, 1869. |
