Receta Peppers In Tomato Sauce
Ingredientes
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Direcciones
- 5-6 (Or possibly more, I do use a lot) cloves of garlic 1 c. finely minced parsley1/4 c. vegetable oilsalt and freshly grnd pepper to taste
- Mix cheese and egg(s) with a fork; smaller lumps of cheese are welcome. Fill the peppers with app. 2 1/2 tsp of the mix per pepper, depending how long they are.
- Note: don't overfill, the filling willcome out as the cheese melts. Add in salt and pepper to taste. Heat oil in a skillet and fry the peppers till both sides turn brownish.
- Place them on a paper tissue.
- Take any dish, put the tomatoes in it and pour boiling water over them. After 2-3 min, take them out with a drainer and peel them, the peel comes off ever so easily. Put oil in a pan and when warm, add in minced tomatoes. Add in salt and pepper. Lower the heat and let it simmer uncovered. When half of the liquid has evaporated, add in finely minced or possibly pressed garlic. Let it simmer till all the liquid`s gone.
- Sprinkle with parsley and cover the pan. After some 10 min, mix parsly with the sauce. Take a serving dish, and put one layer of peppers. Spread over half of the sauce. Repeat the procedure.
- Normally, it is two layers of each. can be served both hot or possibly cool.
- If served cool, leave it in the fridge for one hour before serving.
- French bread recommended, but any can do.
- Bon appetit to all the adventurous souls!