Are you, like me, a super fan of puff pastry? I love it primarily for the taste and because we can make so many things with it; it’s truly versatile. It has a neutral taste that is perfect for both sweet and savory dishes like these puff pastry baskets with peppers and provola.
Puff pastry is one of the basics of pastry, a dough of water and flour worked with a generous amount of butter that, when cooked, puffs up.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
Ingredients
- 1 sheet puff pastry (rectangular)
- 1 1/2 yellow bell pepper
- 1 1/2 red bell pepper
- 2 egg
- to taste nutmeg
- to taste salt
- 2 tablespoons Parmigiano Reggiano DOP (grated)
- 2.1 oz smoked provola
- 1 1/2 onion
Preparation
Let’s start!
Wash the peppers and remove the stem, filaments, and seeds inside, then cut them into small cubes.
In a pan, put a drizzle of oil and coarsely chopped onion, let it cook for a couple of minutes, then add the peppers and cook for about five minutes; if necessary, add half a ladle of water.
Meanwhile, cut the smoked provola into cubes. In a bowl, put the eggs, Parmesan, a good grating of nutmeg, cubed provola, and a pinch of salt.
Let the peppers cool and add them to the mixture.
Take the puff pastry sheet, open it, and cut it into 6 more or less equal rectangles.
Place each rectangle into a hole of a muffin pan, no need to use parchment paper because the puff pastry is rich in butter and detaches easily after baking.
Fill each basket with the filling, ensuring both the solid part of the peppers and provola and the liquid part of the egg are included.
Bake at 375°F for 25 minutes or until golden. Remove from oven and let cool slightly.
Puff pastry baskets with peppers and provola are excellent eaten both hot and cold. Ideal as an appetizer or as a delicious main course.
Una Riccia recommends
With the leftover peppers, you can make an excellent first course, such as mezzi rigatoni with peppers and taleggio .
