Start this recipe by blanching the peppers in hot water for 1 minute. Immediately  place into cold water to cool. When cooled down, slit the middle of the peppers and stuff with mozzarella. Wrap each pepper up tightly in a slice of Parma ham and put aside. Place the vegetable oil on the heat to warm and meanwhile bread the peppers by dipping in the flour, then the beaten eggs, then finally into the seasoned bread crumbs. Fry in the hot oil till golden brown then serve on a wooden board with the sweet chilli sauce on the side.

Serves 10-12

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