puff pastry
2 red sweet peppers blackened over coals or in the oven and peeledFor the stuffing of the peppers:
100 grams bread, crusts removed
50 grams prosciutto 50 grams Emmenthal cheese 50 grams Mozzarella 2 egg yolks 100 grams milk salt peppernutmeg grated Parmigiano-Reggiano®basil
Pour the milk in a pan and soak the bread. After about 2 minutes, squeeze excess moisture out of the bread and put it in a bowl. Add the prosciutto, Emmenthal and Mozzarella cut in tiny cubes, salt, pepper, nutmeg, grated Parmigiano, basil and one egg yolk. Using a spatula, blend all the ingredients to obtain a homogeneous farce. Using the mixture, stuff the peppers cut in half.
Roll out the puff pastry dough and cut out four squares. Brush the corners of each with beaten egg yolk and place a stuffed pepper half on each pastry square. Fold over the dough to create a bundle and cut a small cross in the surface. Bake in a 200° C. (390° F.) for about 20 minutes.
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Sauvignon
Alto Adige D.O.C.
Santa Margherita
A dry white wine with a straw yellow color and greenish reflections, it has an elegant structure and a full, fruity and floral bouquet with notes of elderberry flowers and honey. The flavor is rich and fragrant with a persistent finish accompanied by refreshing acidity.
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