Nonnas Infamous Stuffed Chokes Recipes

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NONNA'S STUFFED PEPPERS RECIPE



Nonna's Stuffed Peppers Recipe image

Provided by Tingrin3

Number Of Ingredients 13

1 lb of Ground Beef
1/2 cup of Rice, cooked according to package instructions but making sure to drain it when it's not fully cooked yet, about 10 minutes away from being done.
1 teasp. salt
1/4 teasp pepper
3 Tbsp of Chopped Basil and Parsley
1/4 cup of Freshly Grated Parmiggiano
1 cup of Chopped Mozzarella, or any other cheese of your choice
1 Egg
6 Plum Tomatoes, diced
3 Cloves of Garlic
Olive Oil, as needed
Salt and Pepper, to taste
Double recipe for 8-10 peppers

Steps:

  • Combine ground beef, rice, basil and parsley, parmesan cheese, mozzarella, egg, 1 cup of plum tomatoes diced, garlic and 2 Tbsp. olive oil. Spread a little of the fresh tomato in bottom of baking pan add stuffed peppers and then cover with rest of tomato mixture. Cover tightly and bake @375 degrees for 2 hrs.

NONNA'S ARTICHOKES



Nonna's Artichokes image

This is my Italian mother-in-law's recipe for artichokes. Large artichokes are stuffed with a delicious bread crumb mixture and then simmered in a white wine sauce until tender. Use a nice crusty bread to soak up the remaining sauce!

Provided by Kim's Cooking Now

Categories     Appetizers and Snacks

Time 1h25m

Yield 2

Number Of Ingredients 10

2 large whole artichokes
1 cup Italian-seasoned bread crumbs (such as Vigo®)
½ cup minced pecorino Romano cheese
¼ cup chopped fresh mint
2 tablespoons minced fresh garlic
1 teaspoon salt
½ teaspoon ground black pepper
3 tablespoons extra-virgin olive oil
2 cups white wine
1 cup water, or as needed

Steps:

  • Cut the stems and tops off each artichoke. Remove the tough outer leaves. Snip the ends off the remaining leaves with scissors to remove thorns. Remove the tough exterior of the stems and cut them in half. Set aside.
  • Combine bread crumbs, pecorino Romano cheese, mint, garlic, salt, and pepper in a bowl. Drizzle with olive oil and mix well.
  • Wiggle an artichoke back and forth with your thumbs to open the leaves. Stuff the bread crumb mixture between multiple leaves and in the center. Repeat with the second artichoke.
  • Place artichokes and stem pieces in a large pan that has a tight-fitting lid. Add wine and water to the pan, making sure not to wet the artichokes. Cover and bring to a boil. Reduce to a simmer and cook until you can easily pull an outer leaf off an artichoke, about 1 hour.

Nutrition Facts : Calories 805 calories, Carbohydrate 66.1 g, Cholesterol 30.9 mg, Fat 31.6 g, Fiber 10.9 g, Protein 23.3 g, SaturatedFat 8 g, Sodium 2548.8 mg, Sugar 6.3 g

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