Romantic Dinner for Two
Appetizer: BRUSCHETTA GRATINATE
First Course: LINGUINE ALLE VONGOLE (clams with linguine)
Second Course: PEPPERONI IMBOTTITI (stuffed peppers)
Dessert: FRESH STRAWBERRIES with LEMON (Fragole con Limone)
Bevanda (beverage): CAFFE ALL'ARANCIA (Orange flavored coffee) |
PEPPERONI IMBOTTITI (stuffed peppers)
1½ cups cannelloni beans
½ cup white onion, minced
2 teaspoons fresh garlic, minced finely
½ cup extra virgin cold pressed olive oil
1 can (6 ounces) tuna packed in olive oil
juice from 1 fresh lemon squeezed
1/3 cup freshly chopped parsley
8 fresh peppers (to make this dish colorful, you can choose an assortment of colors for the peppers, if they are in season)
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If you are using dried beans you must first soak them overnight-or for at least 12 hours-covered with water. Then, drain them and place them in a pot. Cover them with cold water and cook them for approximately 30 minutes or until they are tender.
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Once the beans are cooked, drain them. Place, in a large bowl, the beans, olive oil, garlic, onions, lemon juice, and salt to taste.
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Take the whole peppers; cut off their tops and put them aside. Scoop out the inside of the peppers and take out the seeds and pulp. To get the peppers to stand, you can cut off a little piece from the bottom so they sit on a flat surface and can remain upright.
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| Stuff the peppers with the bean mixture you made. You can serve these peppers raw as an antipasto or a light meal. |
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