multicolored tagliatelle with fresh sauce
second courses from Italy - Umbria
translated by Italian with
Peppers stuffed with omelette roulade
Wash the peppers, remove the green petioles affecting circularly and set aside. Remove the seeds and filaments inside, taking care not to break the peppers.
Salt, pepper, sprinkle a little 'of freeze-dried garlic inside of peppers. Lay on a baking sheet covered with waxed paper and bake oven to a temperature of 200 ° for ten minutes.
Meanwhile, prepare two omelets with eggs, Parmesan cheese, parsley, salt and pepper.
Cover each omelet with two or three slices of turkey breast or ham. At the center of each tortilla ask a mozzarella.
Sprinkle with breadcrumbs which will serve to absorb the liquid mozzarella. Close the bassoon in omelet, making sure that the 4 sides close perfectly mozzarella.
Remove from the oven and put the peppers inside each pepper stuffing a bundle. Close the peppers with their petioles. Oleare the surface of the stuffed peppers. Sprinkle breadcrumbs and season salt.
Return to the oven for another 10-15 minutes the peppers, the time required to finish cooking and to melt the mozzarella into bundles.
When cooked, leave to cool the peppers. Cut into slices of 3 cm and serve.
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