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PEPPERONCINI RIPIENI Recipe

Name: Frank & Dino's PEPPERONCINI RIPIENI Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 pieces Long finger peppers (pepperoncini); 500 grams Italian sausage (mild or spicy, according to preference); 100 grams Cream cheese; 50 grams Parmesan cheese (grated); 2 cloves Garlic (minced); 2 tablespoons Fresh parsley (chopped); 100 grams All-purpose flour; 2 pieces Eggs; 150 grams Breadcrumbs; 500 ml Vegetable oil (for frying); 400 grams Canned crushed tomatoes; 2 tablespoons Olive oil; 2 cloves Garlic (minced); 1 teaspoon Red pepper flakes; to taste Salt; 2 tablespoons Fresh basil (chopped)

Inspired by Frank & Dino's

Time1h

Serves4

Breaded and fried, long finger peppers stuffed with sausage, served with spicy marinara sauce.

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Ingredients

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Peppers

12 pieces Long finger peppers (pepperoncini)

Filling

1 1/8 lb (500 grams) Italian sausage (mild or spicy, according to preference)

3 1/2 oz (100 grams) Cream cheese

1 3/4 oz (50 grams) Parmesan cheese (grated)

2 cloves Garlic (minced)

2 tablespoons Fresh parsley (chopped)

Breading and Frying

3 1/2 oz (100 grams) 00 bread flour

2 pieces Eggs

5.29 oz (150 grams) Breadcrumbs

2 1/8 cup (500 ml) Vegetable oil (for frying)

Spicy Marinara Sauce

14 1/8 oz (400 grams) Canned crushed tomatoes

2 tablespoons olive oil

2 cloves Garlic (minced)

1 teaspoon Red pepper flakes

to taste Celtic sea salt

2 tablespoons Fresh basil (chopped)

Method

Preparing the Peppers

Prepare the Peppers

Wash the long finger peppers and slice them lengthwise. Carefully remove the seeds and membranes to create space for stuffing.

Making the Filling

Cook the Sausage

In a skillet over medium heat, cook the Italian sausage until browned and fully cooked. Break it into small pieces as it cooks.

Mix the Filling

In a bowl, combine the cooked sausage, cream cheese, grated Parmesan cheese, minced garlic, and chopped parsley. Mix until well combined.

Stuffing the Peppers

Stuff the Peppers

Using a spoon, fill each pepper half with the sausage filling. Ensure they are generously stuffed.

Breading and Frying

Set up Breading Station

Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.

Bread the Peppers

Dredge each stuffed pepper in flour, then dip into the beaten eggs, and finally coat with breadcrumbs. Ensure all sides are well coated.

Fry the Peppers

In a deep pan, heat vegetable oil over medium-high heat. Once hot, carefully add the breaded peppers. Fry until golden brown and crispy, about 4-5 minutes on each side. Remove and drain on paper towels.

Making the Marinara Sauce

Prepare the Sauce

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in crushed tomatoes and red pepper flakes. Season with salt to taste. Simmer for 10-15 minutes.

Finish the Sauce

Stir in the chopped basil right before serving.

Serving

Inspired by Frank & Dino's

Veal chop, pounded, breaded, and lightly fried, topped with pomodoro sauce and fresh mozzarella cheese, served with linguine pomodoro.

Italian

Cheese Ravioli

Inspired by Frank & Dino's

Marinara sauce.