Not My Mother's Kitchen by Rob Chirico

Author:Rob Chirico [Anderson, T. Neill]
Language: eng
Format: epub
ISBN: 978-1-63289-200-3
Publisher: Charlesbridge
Published: 2012-12-31T16:00:00+00:00

1. Preheat oven to 350 degrees. Place the peppers in a shallow baking pan and roast them for from 15 to 20 minutes until they begin to blister. Remove them to a brown paper bag and allow them to cool. Once they have cooled, peel off the skin, discard the seeds, and cut the peppers in half lengthways. Set the peppers cut-side down on a cutting board or other smooth surface.

2. Heat the oil in a large sauté pan over medium-high heat and cook the all the mushrooms, turning them often, until lightly browned, about 10 minutes. Season them with salt and pepper and set aside. In another bowl, mix together the ricotta salata, porcini mushrooms, parsley, and pine nuts. Add the cremini mushrooms, mix well, and adjust seasonings.

3. Set your oven to broil. Divide the mushroom mixture among the 8 pepper halves. Roll each pepper, leaving the seam side down, and place on a lightly greased baking pan. Sprinkle on the grated cheese, drizzle lightly with olive oil, and broil until the cheese begins to take on color, about 5 minutes.

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