Sausage and Ricotta Stuffed Gypsy Peppers
This recipe comes from Scott Youkilis of Maverick. It was demonstrated for the Market to Table program on August 29, 2009.
Serves 6
INGREDIENTS:
6 gypsy peppers
2 tablespoons extra-virgin olive oil
1 pound ground pork sausage
1 tablespoon garlic, minced
1/4 cup minced oregano
1/4 cup fresh ricotta cheese
1/4 cup red wine
Kosher salt and freshly ground pepper, to taste
PREPARATION:
1. Heat outdoor grill to high heat. Place peppers in a bowl and drizzle most of the oil over them. Place on grill, rotate peppers and cook on each side until skin is charred. Remove peppers from grill, place back in bowl and cover with plastic wrap. Let stand for 30 minutes or until they are easy to handle. Using dish towel, rub off skin, trying not to tear pepper down the side. Cut the stem end off and remove all the seeds carefully. Repeat for remaining peppers. Set peppers aside.
2. In the bowl of a stand-up mixer add pork, garlic, oregano, ricotta, red wine and a large pinch each of salt and pepper. Using paddle attachment mix on low until all is incorporated and forms into uniform ball, just under 1 minute. Pull a little piece out and cook in sauté pan to taste whether or not it needs more salt. Season accordingly.
3. Turn grill to medium-low. Put sausage in piping bag and gently squeeze sausage into gypsy peppers. Place sausage-stuffed peppers in aluminum foil, drizzle with the remaining oil, add a few drops of water, season with more salt and pepper, seal the foil and place on grill. Cook until sausage is cooked through or until internal temperature is 155 degrees. Serve with your favorite fresh tomato sauce or a drizzle of Youk's Hot Sauce.