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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER ITALIAN RECIPES
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PENINA’s
PEPPERS STUFFED with MUSHROOMS and RICE
(Penina’s Peperoni Ripiene con Funghi
e Riso)
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INGREDIENTS: |
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4 Large
Peppers
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6 oz
Cooked Rice
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4 oz
Mushrooms
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12 Black
Olives
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2-3 Garlic
Cloves
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2 Anchovy
Fillets [Optional]
“KOSHER”
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1 Onion
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Wine
“KOSHER”
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Olive Oil
“MONTOVA”
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Salt and
Pepper
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INSTRUCTIONS: |
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Pre-heat
the oven to 375° F.
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Peel and
finely slice the onion and garlic.
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Clean and
coarsely chop the mushrooms
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Pit and
coarsely chop the olives.
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Chop or
mash the anchovy fillets (if used).
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Slice the
tops off the peppers and scoop out the
seeds and remove as much of the white
pith as possible.
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Heat some
oil in a frying pan and sauté the onion
until transparent.
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Add the
garlic and mushrooms and continue
cooking for a few minutes.
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Combine
the mixture with the rice, olives,
anchovy fillets (if used) and season to
taste, if the mixture seem too dry add a
little wine.
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Place into
an ovenproof dish just large enough to
hold them upright.
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Drizzle
with olive oil and bake for 55-60
minutes.
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Serve hot
or warm.
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| Source:
Rabbi Alan Ira Silver |
!בתיאבון
BON APPETIT! |
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KOSHER DELIGHT MAGAZINE
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