Recipes Natalia Cattelani, we make the peppers stuffed with tuna
Peppers stuffed with tuna are a real goodness and are one of the recipes that Natalia Cattelani suggests in her cooking blog, cooking Time. It's time for peppers, and we can use those, which we prefer, especially red and yellow, the long ones, round style, will be all good for the success of this recipe Natalia Cattelani. We can eat the peppers with the tuna Natalia's hot or cold because it will always be good and we can also prepare the day before. A second plate perfect, or even a single dish to enjoy always, especially in the summer. Here is the recipe of Natalia Cattelani to make the peppers stuffed, peppers stuffed with tuna but not only because we also add the olives whole or cut into small pieces or chop in a big way. Don't miss the other recipes in the blog of Natalia Cattelani.
Ingredients peperini stuffed with tuna recipe Natalia Cattelani: 3 bell peppers, colored, 180 g of tuna in olive oil, drained, 1 whole egg, 60 g of parmigiano-reggiano cheese, 3 tablespoons of breadcrumbs, 80 g of taggiasche olives, garlic, capers, salt, olive oil and pepper
Preparation peppers stuffed with tuna: food waste finds its way to the tuna with a fork and add the whole egg, the grated bread and the olives that we can leave whole or chop in a big way. We combine the parsley, well washed and chopped, a clove of garlic and some capers if you like, adding salt and pepper, mix everything well.
Wash the peppers, them cut it in half, and divide it into strata, eliminate the seeds, salt lightly. We have the peppers on a baking tray, already greased and farciamo with the filling, set ourselves slightly. Season with a drizzle of olive oil. Put it in the oven at 190 – 200 degrees for about 20 minutes, have to take a nice color. Serve hot or cold, will always be good even if prepared the day after.
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