Entree - Celiac-safe - Complete meal
6 red or yellow bell peppers
1 cup ricotta
7 oz tuna, packed in olive oil, drained
1/5 cup anchovy fillets in olive oil, roughly chopped
3 tbsp Grana or Parmigiano, grated
2 tbsp capers
1/4 cup chopped parsley
1/4 cup chopped basil
1 clove garlic, chopped
5 tbsp extra virgin olive oil
1/3 cup oil cored black olives, pits removed and roughly chopped
1/2 cup vegetable stock
1 cup crushed Italian San Marzano
Put a big pot of water to a boil, then add salt.
In the meantime, halve peppers lengthwise, included the stem, remove seeds and inner white ribbings; wash them in cold water then arrange peppers in the pot with boiling salted water. Push peppers below water level and boil them for about 5 minutes, drain with a slotted spoon and line them on towels, cut side down, in order to lose all water.
In a bowl arrange tuna, ricotta, capers, parsley, garlic, anchovies, eggs and Parmigiano (or Grana) and mix well to combine all ingredients.
Preheat oven to 375
Line a baking dish with parchment paper, pour the vegetable stock on its bottom. Brush peppers with olive oil, stuff them and arrange them on the baking dish. Cover the dish with foil and seal it along the borders and bake for about 20 minutes.
At that point, remove foil, sprinkle with Grana or Parmigiano and broil until golden on top.
In the meantime, prepare a light tomato sauce. In a saucepan, warm the crushed tomatoes, add chopped olives and basil and season with salt. Simmer for about 10 minutes.
Serve, warm or cold, with the tomato sauce and a salad.
This recipe serves 6.
- If you want, you can use the sauce to season penne (or other short cut), in order to serve a complete meal.
- You can use 2 tbsp of anchovy paste, if you don't like pieces of anchovies.
- You can mix Parmigiano with breadcrumbs (plain, REAL Italian-style) to sprinkle, if you want a crispier top. Since this is a gluten-free dish, DON'T add breadcrumbs or serve with pasta.