Oversleeves (Sleeve Protectors) Stuffed au Gratin on a Bed of Peppers
Instructions
For the filling, take a boule and get to marinate for about a half an hour the ham cut into strips and mixed with minced meat, with a pinch of paprika and 3 juniper berries.
Boil the oversleeves (sleeve protectors) in salted boiling water with added a dash of oil.
Drain the pasta al dente and freddarla under cold running water.
Take the peppers, cut into cubes and wash them away by small and regular.
Stir-fry the peppers with a little olive oil and a clove of garlic in order to let them rather crispy (approximately 6-7 minutes); Salt peppers only at the end.
Take the marinated meat and cooked, remove the juniper berries and processing them in a blender and add the cream slowly and correcting with a pinch of salt and pepper.
For the bechamel sauce, put heating in milk in a saucepan and cook in a saucepan to a roux melting the butter and the flour tostandovi.
Pour the milk in the roux and let thicken; adjust with salt, pepper, nutmeg.
Cut the taleggio into small cubes and add to the warm bechamel sauce and stir to melt well.
Take the peppers and place them on the bottom of a baking dish from the oven.
Put the stuffing in a sac a few without nozzle and farcirvi one by one the oversleeves (sleeve protectors); place the dough in an oven dish in vertical, on the bed of peppers.
Serve pasta with sauce, sprinkle with the parmesan and go in the oven at 200 degrees for about 15 minutes.
Note: instead of oversleeves (sleeve protectors) you can also use paccheri or cannelloni; Obviously lengthen the cooking time in the oven.
Ingredients and dosing for 4 persons
- 300 g of type pasta oversleeves (sleeve protectors)
- For the filling:
- 200 g of chopped veal
- 200 g of ham
- Some of juniper berries
- 1 pinch of sweet paprika powder
- 20 cl of creme fraiche
- Salt
- To read:
- == 1 yellow pepper
- 1 red pepper
- 1 green pepper
- 5 tablespoons of olive oil extra virgin
- 1 clove of garlic
- Salt
- Pepper
- To browning in the oven:
- 15 g of flour
- 15 g of butter
- 300 g of milk
- Salt
- Pepper
- Nutmeg
- 40 g of grated parmesan cheese
- 150 g of taleggio cheese