Thursday, 18 July 2013

Stuffed peppers topped with Parmesan cheese sprinkled with red and green chili peppers served with a tomato and basil salad sprinkled with olive oil


http://www.to-tuscany.com 

"I want to win a week in one of your Tuscany villas!"

I really do want to win a week in a Tuscany villa, so I do hope that you will enjoy re-creating my entry!

It reminds me of the sunshine and smells of Tuscany. It would be great to eat it outside looking at the view of San Gimignano. 

Baked Stuffed peppers topped with Parmesan cheese sprinkled with red and green chili peppers served with a tomato and basil salad sprinkled with olive oil.


Ingredients
To serve 2
First put the oven on, 200C/400F/Gas mark 6
1 red pepper
1 Courgette cut in julienne strips or grated (if no mandolin slicer)
Thinly sliced Chorizo
50g Parmesan cheese sliced 
Finely chopped chili's red and green 

Salad
2 large tomatoes, any sort as all taste heavenly after soaking up all the sunshine
Basil leaves
Black olives
Marjoram and any salad leaves.
Extra virgin olive oil

Method
Slice pepper down the centre lengthways, leave the stalk on but remove the seeds and any white bits.
Fill it with as much of the courgette as you can fit in, arrange the chorizo over the top and then cover with the parmesan, sprinkled with chills.
Bake in the pre heated oven gas mark 6, 200 degrees Centigrade or 400 degrees Farenheit for about 20 minutes, until the cheese is a nice golden brown.
While that is cooking prepare your salad, chop or tear the leaves, NOT the basil. Chop the tomatoes into chunks and sprinkle on the leaves, drop on a few olives and the basil leaves then sprinkle with the extra virgin olive oil.
Probably still time to sip a cooling drink while the peppers finish cooking, then serve and enjoy. Just eating it takes me back to our lovely holiday in Tuscany last year, celebrating our thirtieth wedding anniversary. Making more lovely memories to treasure and to take out to savour later.

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