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Lavare i peperoni e tagliarli a metà perpendicolarmente, oppure orizzontalmente in modo da ottenere una sorta di coperchio, quindi eliminare i semi interni e la pellicina bianca.
Tagliare il prosciutto prima a strisce e poi a dadini e, a parte, unire e lavorare il Büsción di capra con la ricotta, aggiungendo un filo di olio extravergine d’oliva affinché diventi liscio e cremoso.
Lavare il prezzemolo, eliminare i gambi e tritarlo insieme alle olive nere e i capperi.
In una ciotola unire la crema di formaggi freschi, i dadini di prosciutto, il trito di olive, prezzemolo e capperi, una macinata di pepe, un pizzico di sale e amalgamare il tutto sino ad ottenere una farcia morbida e omogenea.
Dividere il composto all’interno dei peperoni e sistemarli su una placca rivestita con carta forno, condirli con un filo di olio extravergine di oliva e cuocere in forno preriscaldato a 180°C per 30 minuti.
antipasti
Peperoni ripieni
Peperoni ripieni
Ricetta per
4 Persone
20 minTempo di preparazione
50 minTempo totale
SempliceDifficoltà
Ingredienti
4 Peperoni rossi o verdi di media grandezza
100 grOlive nere denocciolate
1 Mazzetto di prezzemolo
3 Fette spesse di prosciutto cotto
200 grFormaggino büsción di capra
200 grRicotta vaccina
4 cucchiaiCapperi sott'aceto
q.b.Olio extravergine di oliva (evo)
q.b.Sale
q.b.Pepe
Di: Christian Frapolli
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