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Mexican | |
| Filling: 1 tablespoon ground fennel 1 tablespoon fennel seeds 1 teaspoon freshly ground black pepper 3 cloves garlic, minced 2 whole Calabrian chiles, minced 1pound ground pork 1/4 cup grated Parmigiano-Reggiano, plus more for serving 1/4 cup grated Pecorino-Romano 1/4 cup whole milk ricotta 1 large egg 2 teaspoons kosher salt, plus more for sprinkling 4 Anaheim peppers, stems removed, sliced in half lengthwise and ribs and seeds removed 2 cups tomato sauce 2 tablespoons extra-virgin olive oil Topping: 1/2 cup olive oil 2 cloves garlic, minced 1 cup fresh basil leaves, chopped 1 tablespoon Calabrian chiles, minced Pinch kosher salt | |
| For the filling: Preheat a wood-fired oven or regular oven to 500 degrees F. In a mortar and pestle, grind together the ground fennel, fennel seeds, black pepper, garlic and Calabrian chiles. Add to a large bowl along with the ground pork, Parmigiano, pecorino, ricotta and egg. Sprinkle the filling with 2 teaspoons kosher salt. Mix. Sprinkle the peppers with salt and let sit for 5 minutes to soften slightly. Evenly distribute the filling among the pepper halves. Press the filling firmly into each pepper half so that the filling stays perfectly compact. To a large cast-iron or a baking dish, add your favorite tomato sauce along with the olive oil. Gently place the peppers (stuffing side up) on top of the tomato sauce. Use a piece of foil to tightly cover the top of the the baking dish and place in the oven until the sausage filling is cooked through, about 15 minutes. Uncover and cook for another 3 to 5 minutes, until the filling is golden brown and crisp. For the topping: Meanwhile, heat the olive oil until hot, then pour over the garlic in a bowl. Let cool, then add the basil, chiles and salt and mix to combine. Transfer the peppers to a platter and top with the basil topping and some Parmigiano-Reggiano grated over. | |
Unrated | |
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