Smoked Florina Peppers Filled With Manouri Cream |
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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 10 |
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From the Summer 2006 edition of Kerasma's Greek Gourmet Traveler magazine. These looked YUMMY!!! Cook time includes chill time. Ingredients:
10 whole florina peppers in brine, drained and blotted dry with paper towels |
3 ounces dark seedless greek raisins |
1/2 cup ouzo |
6 1/2 ounces manouri cheese |
1/2 cup heavy cream |
3 large egg whites, whipped to a stiff meringue |
greek extra virgin olive oil |
salt |
black pepper |
Directions:
1. Place the peppers on the rack of a stovetop smoker and smoke for 15 minutes. (You can do this at home by placing small wood chips in a heavy pot, place a plate holding the peppers on top, and covering the pot well.).
2. Smoke over low flame.
3. Soak the raisins in the ouzo while the peppers are smoking.
4. Drain.
5. Whip together the manouri cheese and cream until smooth.
6. Add the drained raisins, salt, and pepper, and fold into the meringue.
7. Place in the refrigerator for 3 hours.
8. Fill the smoked, cooled peppers with the cream and serve.
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