Stuffed cornetti peppers

Stuffed peppers are an icon of the summer cuisine. Pair these with an Alto Adige Pinot Nero Rosé 2018 San Michele Appiano.

Whether you call them cornetti, zafaran crushi or peppers, the flavor does not change. Peppers are flavorful and typical to Mediterranean cuisine.

Ingredients for 4 people:

8 cornetti peppers, 200g Parmigiano Reggiano, 200g sausage, 2 eggs, 5 slices of crumbled bread, 1 garlic clove, a handful of chopped basil, 100g capers, 100g pitted black olives, oregano as desired, chili pepper as desired and 5 tablespoons extra-virgin olive oil.

Directions:

Wash and dry the peppers. Cut out the top and remove the stem with the seeds.

In a bowl mix together the bread crumbs, the sausage without its casing, the eggs, grated Parmigiano Reggiano, chopped garlic, basil, oregano, chopped olives and capers.

Mix in two tablespoons of EVOO, salt to taste and add hot chili peppers as desired.

Stuff the peppers with the filling and close the top with a piece of bread from the inside. Bake at 200°C for 30 minutes.

Wine to pair: 

(edited by Stefania Vinciguerra)

Alto Adige Pinot Nero Rosé 2018 San Michele Appiano/St.Michael Eppan

Pinot Noir is a grape that has been planted in South Tyrol for over 150 years and produces excellent red wines. This Rosé version proposed by the winery St. Michael Eppan has a delicate pink color, with rich fruity scents of strawberries and raspberries. In the mouth it is fresh and fruity, juicy and with good acidity.

Production area: various vineyards in the municipalities of Eppan, South Tyrol, on moraine debris and limestone gravel.

Grape varieties: Pinot Noir from 10 to 30 year old pergola and Guyot trained vines.

Harvesting: from the beginning to the end of September; manual harvesting and selection of the grapes.

Wine-making: saignée method (careful extraction of the juice from the mash), with a grape yield in wine of 55 hl/ha. Fermentation and agreing in steel tanks.

Alcoholic content: 13,5% vol.

Serving temperature: 10-12°C (but also chilled to 8-10°C).

Suggested food pairings: it is suitable for snacks with a Brettljause snack board, as well as with

pizza and pasta; it also pairs well with, for example, guinea fowl breast filled with wild

garlic. Chilled, it is also ideal with fish dishes. 

Storage potential: 2 to 3 years.

THIS RECIPE IS OFFERED BY SAN MICHELE APPIANO/ST. MICHAEL EPPAN

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