Stuffing the papaccelle: Using a teaspoon, fill each papaccella with the meat mixture.
Assembly: Arrange the stuffed papaccelle in a baking dish greased with olive oil.
Gratin: Cover the papaccelle with grated provolone or mozzarella cheese. Drizzle with a drizzle of olive oil.
Baking: Bake in a preheated oven at 180°C for about 20 minutes, or until the cheese melts and turns golden.
Tips:
Variations: You can add other ingredients to the filling, such as chopped olives, capers or pieces of Calabrian sausage.
Accompaniments: Stuffed papaccelle are delicious accompanied by sugo pasta or a fresh salad.
Substitutions: If you can’t find papaccelle, you can use other types of small peppers, such as biquinho peppers.
Pairing: A light red wine, like Chianti, goes very well with this dish.
A little more about papaccelle:
Origin: Papaccelle are typical of the Campania region, in Italy, especially the city of Naples.
Taste: They have a slightly sweet flavor and soft texture.
Versatility: In addition to being stuffed, papaccelle can be used in various recipes, such as stews and salads.
With this simple and tasty recipe, you can enjoy a little piece of Italy in your own home. Buon appetito!
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