Search this site

    Recipe Index

Archive Spotlight

  • Foie gras with fig & nectarine compote

Buy my book!

About this site

Powered by TypePad
Member since 04/2004

« Cream of celeriac with garlicky croutons | Main | Peach, plum and ginger jam »

May 26, 2004



Strange how ideas about food can be so different. I always thought of stuffed peppers as something tied to home cooking, a bit rustic perhaps, but delicious and prepared with TLC. These sound delicious. I never had ricotta as stuffing before but I'll try soon.


After reading your mouth-watering recipes for the past 2 weeks, I finally kicked myself into gear and actually made one! I envy your motivation in making something so delicious every night and so my goal this summer is to get a little more creative in my kitchen as well. Since I've just moved to Italy I decided to try out your Sicilian Peppers (was easy to find all fresh indredients for this one). I thought that all those tasty ingredients had to make a wonderful dish and my oh my did it turn out tasty. A few comments on the procedure...Anchovies by themselves are far from my favorate food, but to my surprise I put them in and found that such a small quantity makes a subtle and tasty difference. I'm eager to try some italian spaghetti sauce with you have any recipes up your sleeve? Also, half an hour in the oven wasn't enough for my bigger peppers(they should have all been the same size) and I also should have put the rack on the lowest level since the blisters turned out black and not brown. I'll let you know how my next adventure turns out.



Hey Johanna,

thank you so much for posting this recipe (and I know I`m about 4.5 years too late). I was looking for something new to prepare with ricotta and am glad I found this.

I used brown rice instead of the carnaroli rice, green olives instead of black and I forgot the basil *lol*. But I liked what came out and will definitely make it again. Maybe with different ingredients, since you said you can use whatever is in the fridge.


What would you say to a recipe which is tagged gluten free and contains wheat flour as an ingredient?

Anchovies don´t grow on trees.

Yeah i know i could cut them out of the recipe but if you tag the recipe with vegetarian there should not be anything non vegetarian in the recipe.

Or would you not object if there is a recipe tagged gluten free and there is wheat flour in it?

Yeah maybe it is just a tablespoon full of wheat flour for making a roux to thicken a sauce..but still not gluten free.

Sure, i am not like some people who are allergic to fish and would put anchovis into a recipe because they do not realise it is fish..but if there is gluten in a recipe it is not gluten free and if there is fish in a recipe it is not vegetarian.

Simple and understandable.

Thanks for reading

The comments to this entry are closed.

"Waiter, there's something in my..."

  • Waiter! there's something in my...

Gourmet City Guides

  • Gourmet City Guide Addis Ababa
    Addis Ababa by Sarah Howard

  • Gourmet City Guide Barcelona
    Barcelona by Aidan Brooks: Trainee Chef

  • Gourmet City Guide Brussels
    Brussels by Tours et Tartines

  • Gourmet City Guide Budapest
    Budapest by Chili & Vanilia

  • Gourmet City Guide Cape Town
    Cape town by Cook Sister!

  • Gourmet City Guide Dublin
    Dublin by Though small, it is tasty

  • Gourmet City Guide Milan
    Milan by The Kitchen Pantry

  • Gourmet City Guide Stockholm
    Stockholm by Anne’s Food

  • Gourmet City Guide Stuttgart
    Stuttgart by Food Vagabond

  • Gourmet City Guide Tallinn
    Tallinn by nami-nami

  • Gourmet City Guide Vancouver
    Vancouver by Kayaksoup

  • Gourmet City Guide Weimar
    Weimar by What’s For Lunch, Honey?

  • Gourmet City Guide Zurich
    Zurich by Just Hungry

The round-up of SHF August 07

  • SHF#34 - going local! - THE ROUNDUP

"Does My Blog Look Good In This"

Euro Blogging By Post

Recent Posts


  • Sugar High Friday #25 hosted by thepassionatecook