Roasted Kapia Peppers Stuffed with Gorgonzola | Creamy Italian Delicacy
(0)
40 min
Under an hour
Kifli Kukták
A fűszeres gorgonzola és a selymes ricotta párosa igazi olasz harmóniát teremt. Az édeskés, sütőben sült kápia paprika a gazdag sajtkrémmel, ropogós pirított dióval, friss kakukkfűvel és egy leheletnyi mézzel a tökéletes melengető mediterrán vacsora.
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C. Wash the kapia peppers, cut them in half lengthwise leaving the stems intact, and carefully remove the core and membranes.
Coarsely chop the walnuts, then toast them in a dry skillet over medium heat for 2-3 minutes until fragrant. Be careful not to burn them! Set aside to cool.
In a bowl, mash the Gorgonzola cheese and ricotta with a fork. Mix in the minced garlic, half of the picked fresh thyme leaves, a pinch of salt, and freshly ground black pepper. Finally, fold in two-thirds of the toasted walnuts.
Chef's tip
If you want a more intense flavor, use Gorgonzola Piccante cheese, while for a milder, creamier result, Gorgonzola Dolce is recommended.
Honey pairs wonderfully with the pungent flavor of blue cheese and the earthy bitterness of walnuts, but you can also enhance it with balsamic glaze to taste.
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