Thanks guys!
This is a little work, but if you really want to impress people.
Start with smaller peppers for the actual stuffing. Ideal is to have different colored ones: some orange, some red, some yellow. You'll also need extras to make pepper sauce from in contrasting colors. Leave pieces of stem on the ones that will be stuffed.
Char all the peppers, put them in a paper bag, and let them self-steam for 15 minutes. That will make them easier to peel. Using larger peppers, make at least two, preferably three, very thick pepper sauces. (Basically, combine the roasted peppers in a blender or food processor with a little oil and some herbs of your choice. If you need to thicken the sauce, cook it down so it reduces. You want it on the pasty side.
Now get to work making both a risotto and polenta. You can make them plain, or with complimentary flavors. Maybe a mushroom polenta, for instance, and a scallop risotto. Make them fairly thick, and let cool at room temperature.
Once everything is ready, carefully slice the top of the small peppers, and set aside to use as a cap if you want. Take a very thin sliver from the bottom of the peppers to level them so they stand up straight.
Now then, turn a pepper on its side and fill it almost half-way with the polenta. Then spoon-in some of the pepper sauce, using a contrasting color. That is, for a yellow pepper, use red sauce. Next, being very careful so as to not disturb the two layers, spoon in enough risota so you can turn the pepper upright without the layers slipping. Fill the balance of the risotto side.
Store in the fridge, covered, overnight. Or at least a few hours. When ready to serve, sprinkle with parmigiano and pop under the broiler until the cheese is bubbly and the peppers heated through.
Just before serving, place the caps on top at a jaunty angle.
I guarantee your guests will think you slaved for two or three days making these. Oh, wait. You did. But the results are well worth the time invested.
Start with smaller peppers for the actual stuffing. Ideal is to have different colored ones: some orange, some red, some yellow. You'll also need extras to make pepper sauce from in contrasting colors. Leave pieces of stem on the ones that will be stuffed.
Char all the peppers, put them in a paper bag, and let them self-steam for 15 minutes. That will make them easier to peel. Using larger peppers, make at least two, preferably three, very thick pepper sauces. (Basically, combine the roasted peppers in a blender or food processor with a little oil and some herbs of your choice. If you need to thicken the sauce, cook it down so it reduces. You want it on the pasty side.
Now get to work making both a risotto and polenta. You can make them plain, or with complimentary flavors. Maybe a mushroom polenta, for instance, and a scallop risotto. Make them fairly thick, and let cool at room temperature.
Once everything is ready, carefully slice the top of the small peppers, and set aside to use as a cap if you want. Take a very thin sliver from the bottom of the peppers to level them so they stand up straight.
Now then, turn a pepper on its side and fill it almost half-way with the polenta. Then spoon-in some of the pepper sauce, using a contrasting color. That is, for a yellow pepper, use red sauce. Next, being very careful so as to not disturb the two layers, spoon in enough risota so you can turn the pepper upright without the layers slipping. Fill the balance of the risotto side.
Store in the fridge, covered, overnight. Or at least a few hours. When ready to serve, sprinkle with parmigiano and pop under the broiler until the cheese is bubbly and the peppers heated through.
Just before serving, place the caps on top at a jaunty angle.
I guarantee your guests will think you slaved for two or three days making these. Oh, wait. You did. But the results are well worth the time invested.
KYH,
These sound fabulous and such a nifty idea! Thank you so much for sharing! I can't wait to make these:)
These sound fabulous and such a nifty idea! Thank you so much for sharing! I can't wait to make these:)
I have made polenta before but never risotto.
I have always been intimidated by risotto.
I have always been intimidated by risotto.
Risotto isn't difficult janie, but it DOES require fairly constant care. Most recipes stress constant stirring... I personally think one can lay the spoon down and do other tasks for very short periods, and not necessarily feel chained to the watched-pot, but you damn sure don't wanna walk away and forget it for too long! The deliciously-creamy results are SO worth it!