Red Pepper Surprise (Balkan)

[Guest guest]

RED PEPPER SURPRISE

 

4 large red peppers (about 6 oz / 180 gr. each)

1 lb. /500 gr. ricotta cheese (or any unsalted white cheese: curd, sheep’s

cheese, etc.)

4 tblsp. crème fraîche

2 eggs

¼ tsp. salt

1 tsp. hot paprika

1 tblsp. chopped fresh dill

2 tblsp. flour

2 tblsp. oil

4 fluid oz. / 120 ml soured cream

 

Place the peppers under a hot grill at about 3” / 9 cm. from the flame and

grill on all sides until skin browns and starts to bubble up. The skin

should come off the flesh easily, but do not overcook as the pepper flesh

should not be burned and should retain an al-dente texture to contrast with

the creamy filling. Peel skin off peppers and discard stalks and seeds. Wash

in cold water and drain well. Prepare the filling: Mix well, with a fork,

the cheese, crème fraîche, paprika, finely chopped dill, salt and one egg

yolk. Resist the temptation to blend in a food processor - the mixture

should not be too thin. Stuff the peppers with the cheese mixture, taking

care not to split them. Roll the stuffed peppers in the flour and dip in one

beaten egg. Fry the coated peppers in very hot oil (if your peppers were too

undercooked after the grilling, they will soften a little more now), for 2 -

3 minutes, until golden brown on all sides. Serve immediately, topped with

dollops of soured cream and accompanied by a fresh green or cucumber salad.

 

Serves 4.

 

area : Balkan

course : vegetarian dish

 

source : The Balkan Cookbook / Vladimir Mirodan

 

 

 

View my homepage at http://www.xs4all.nl/~westher

Join my egroup at AFRIKAANSErecepten