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Fried Peppers Stuffed With Cheese
(Purzheni Chushki s Sirene)
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| What You Need: |
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12 medium-sized Italian finger peppers (about 1˝ pounds)
12 ounces brynza cheese, or substitute teta cheese (see Glossary)
6 ounces pot cheese
2 eggs, plus 2 eggs lightly beaten
Freshly ground black pepper
˝ cup all-purpose flour
3 cups soft fresh crumbs, made from homemade-type white bread, pulverized in a blender or finely shredded with a fork
Vegetable oil for deep frying
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| How To Cook: |
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1. Following the directions for peppers in oil, roast and peel the peppers. Cut out the stems and carefully scoop out the seeds, leaving the peppers intact.
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2. Force the brynza or fela and the pot cheese through a food mill or rub them through a medium-meshed sieve into a bowl with the back of a spoon.
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3. Add 2 eggs and a few grindings of black pepper, and beat vigorously with a spoon until the mixture is smooth. Using a pastry bag fitted with a small plain tip, fill each of the roasted peppers with about 3 tablespoons of the cheese stuffing.
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4. One at a time, dip the peppers into the flour and shake gently to remove any excess. Turn the peppers about in the lightly beaten eggs and then roll them on all sides in the crumbs.
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5. If necessary, pat the crumbs into place with a small spatula to make themfirmly adhere. Spread the peppers side by side on wax paper and refrigerate for about 30 minutes.
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6. Pour the vegetable oil into a deep fryer or large heavy saucepan to a depth of at least 3 inches and heat the oil until it reaches a temperature of 375°F on a deep-frying thermometer.
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7. Fry the stuffed peppers in the hot oil, 3 or 4 at a time, turning them about with a slotted spoon for 2 to 3 minutes, or until they are richly and evenly browned.
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8. As they brown, transfer the peppers to paper towels to drain, then arrange them on a heated platter. Serve the peppers immediately, either whole as a first course or cut crosswise into 3 or 4 slices as a first course or as an accompaniment to drinks.
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| Serving Size: make 12 stuffed peppers |
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