Ingredientes
- 4 − 7 oz. cans roasted peppers
- 1 cup seasoned breadcrumbs
- 8 oz. shredded fontina cheese
- 3 cloves minced garlic
- ¼ cup imported grated romano cheese
- A few sprigs of fresh
- parsley, chopped fine
- Salt and pepper
Preparação
- Flour and beaten eggs (enough to dredge peppers in)
- Olive oil to fry peppers in
- Drain peppers and rinse with water. Open peppers, splitting in one side, so
- that they lay flat on counter. Sprinkle with small amount of breadcrumbs,
- reserving most to coat peppers with. Add minced garlic, shredded fontina
- cheese, parsley, and grated romano cheese. Roll up peppers, keeping as much
- filling inside as possible, then dredge in flour, egg, then seasoned bread
- crumbs and set aside. Heat olive oil on medium−high heat in frypan. When
- hot, fry peppers until golden, turning once to brown evenly. Sprinkle with
- salt and pepper and serve
