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Parmigiano Reggiano ..Taylor Swift…. Spaghetti Stuffed Peppers

Posted in Abruzzo, Caro Diario.(dear diary..), cucina, cucina povere, Culinary Art, Holidays, La Dolce Vita, Pasta, recipes, Uncategorized, and vegetarian

 

(photo credit: http://www.travelemiliaromagna.com)

Text copyright 2012 Art of Living, PrimaMedia,Inc/Maria Liberati

Wow..how about that!  just. ..heard  that singer Taylor Swift always keeps Parmigiano Reggiano cheese in her fridge for unexpected guests or just for snacking!

A Friday night..love to use up my leftover spaghetti in a delicious way..easy too!! In my kitchen  nothing goes to waste or almost nothing…

(In case Taylor Swift  is reading.. this does  contain Parmigiano Reggiano and you can put as much as you like!)

Spaghetti Stuffed Peppers

1 lb of spaghetti

4 fresh red peppers

16 ounces canned tomatoes

2 garlic cloves-chopped

1 handful of fresh basil

¼ lb of fresh mozzarella- cut into small cubes

5 tblsps of freshly grated parmigiano cheese

4 ounces of breadcrumbs

6 ounces of extra virgin olive oil

1 cup of broth- can be vegetable or meat

Salt and pepper to taste

In a large shallow pan place 3 tblsps of olive oil and chopped garlic. Add in tomatoes, ½ of fresh basil and pinch of salt.. Cook over low heat for 15 minutes, stirring every few minutes or until most of the juice has evaporated.

Begin to boil water and cook spaghetti till al dente. Drain spaghetti. Remove sauce from heat and add in spaghetti and freshly grated parmigiano cheese and toss.

Wash peppers cut them in half vertically and remove seeds. Drizzle about two tablespoons of the olive oil on shallow baking dish and place in peppers (cut side up). Fill with spaghetti mixture and top with some cubes of fresh mozzarella cheese. Ladle the broth over the tomatoes. Sprinkle peppers with breadcrumbs and remaining basil. Drizzle remaining olive oil over peppers (about 2 tblsps). Cover casserole with baking paper or aluminum foil and bake in oven preheated to 375 degrees for 15 minutes. Remove baking paper and cook for another 5 minutes. Place on broil for last minute to brown. Serve immediately

See you tomorrow, Saturday, October 27th at Wendell August in Exton, Pa (one of my favorite spots) for a Holiday book signing and sampling at 3:30 PM, please join us!

November 20th, 1 PM  at Williams-Sonoma in NYC at Lexington and 59th Sts,

 

For more recipes get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition at www.marialiberati.com of in ebook version exclusively at Kindle

cover- book 2nd edition-001

Designed by Brian Hanshaw

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