Peperoni al Forno Ripieni con Riso e Provola Affumicata Lucana

Basilicata

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Origin

Basilicata, southern Italy

Description

Bell peppers — ideally the sweet, thick-walled local Lucana variety or red Corno di Toro — are halved lengthwise and deseeded. The filling is a parboiled rice (70% cooked) combined with sautéed onion, diced provola affumicata (smoked stretched-curd cheese), torn stale bread soaked and squeezed, chopped pitted black olives, capers, torn basil and ripe diced tomato. The cavities are filled generously and drizzled with olive oil before the halved peppers are baked uncovered in a hot oven (200°C) for 35–40 minutes. The rice finishes cooking inside the pepper, absorbing the pepper's liquor; the provola melts throughout; the pepper edges char slightly.

III

The Thread

—Raw or parboiled rice stuffed into vegetables to finish cooking inside, absorbing the vegetable's own juices Greek

—Parboiled rice with aromatics and sometimes cheese packed into hollowed peppers and baked until the rice is fully cooked Turkish

—Sweet peppers stuffed with a seasoned filling containing cheese and cooked in the oven until the pepper softens and filling sets Spanish · (Navarrese)

Flavour Context

Sweet caramelised pepper; smoky, slightly pungent provola; herbal basil; briny capers and olives; the rice is the binding starchy element that ties everything together.

Pillars V — VII

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