My mind is not cooperating with me much these days. For example, this very second, it’s 6AM, I am trying to write this post, and what is my mind playing for me on loop? Chris Farley and his “fat guy in a little coat” routine.
At any rate, today’s recipe is…
STOP IT AND FOCUS!
OK, so today’s recipe is a Pepper Pocket, which is a great way to consume cheese in the disguise of a steamed vegetable! I learned how to steam peppers in a cooking class I took last year and it was a revelation. You just…
GOD DAMN IT. F-O-C-U-S, ELETTRA.
You just place the pepper right on your stovetop, blast it with flames, and rotate until all of the skin is black and bubbly (you’ll know it when you see it). Then you quickly throw the pepper into a well-sealed bowl, and let it steam for about 10 minutes. The skin will just melt off after that, and you can stuff with any combination of cheese you’d li…
$&#*&#$^&#^&@*!!!!!!!! YOU KNOW WHAT? FORGET IT — The recipe is below. I give up. 52 minutes staring at a computer screen, 207 words, nothing of substance said.
Monkey Mind: 1
Stuffed Pepper Pockets
MOZZARELLA DI BUFALA
EXTRA VIRGIN OLIVE OIL
BALSAMIC GLAZE (OPTIONAL)
SALT & PEPPER
- Stretch plastic wrap over half of a large bowl and secure very tightly. Lay plastic wrap over the other half of the bowl, making sure the top of the bowl is fully covered, but do not secure this side.
- Roast peppers directly on the stovetop, rotating often until all the skin is completely blackened and charred.
- This is where you have to act quickly: When all the sides of the pepper are charred (this should take about 8-10 minutes), quickly place them into your half saran wrapped bowl, cover the open half of the bowl with the loose saran and secure the saran wrap to seal.
- Allow peppers to steam in the covered bowl for at least 10 minutes.
- Once you have let them steam, take them out of the bowl, cut off the top, remove the seeds, and gently wipe with a paper towel to remove the pepper skins (they should melt right off). You can run under the facet to get it super clean.
- Slice mozzarella about ¼ – ½ thick and wrap a piece of prosciutto around it. Add a basil leaf. Place inside the “pepper pocket”
- Leave in a 300F oven for 5-10 minutes to slightly melt the mozzarella.
- Garnish with olive oil + balsamic glaze, salt and pepper