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Stuffed Peppers with Woodcock

Stuffed Peppers with Woodcock
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Ingredients

Stuffed Peppers with Woodcock

7
plucked and drawn woodcocks (see notes below)
7
red peppers
1
minced onion
4
chopped garlic cloves
60
mL olive oil
2
Tbsp chopped thyme
2
Tbsp chopped rosemary
2
Tbsp chopped parsley
butter

Eggplant Stuffing

8
cup diced and peeled eggplants
4
cup bread cubes
125
mL olive oil (or up to 180ml if you desire)
1
cup grated Parmesan cheese
½
cup grated pecorino cheese
1
chopped onion
2
chopped garlic cloves
3
eggs
1
tsp minced thyme
1
tsp minced rosemary
60
mL parsley
60
mL minced capers
salt and cracked pepper

Ricotta Mixture

4
cup ricotta
1
cup grated Parmesan cheese
½
cup grated pecorino cheese
2
eggs
pepper from the mill
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Directions

Step 1

Bone the woodcocks: remove the carcass but keep the bird in one piece, with head and legs. In a saucepan, brown the bird skin-side down in a little bit of butter, until it’s crispy. Do not brown the meat side. Set aside.

Step 2

Preheat oven to 350F.

Step 3

Take the red peppers and cut off the tops. Remove the seeds. Place them standing up in an oven –proof saucepan. All around the peppers, add onions, thyme, garlic, rosemary and parsley. Add a dash of olive oil and water to the saucepan (about 2 cm in height).

Step 4

Stuff the peppers with eggplant stuffing halfway. Put a woodcock in each pepper on top of the stuffing. Add more stuffing and top with a thick spoonful of ricotta mixture.

Step 5

Cover the peppers with aluminium foil. Cook in oven for 2 hours at 350F.

Step 6

Sauté the eggplants in olive oil until they are brown and fully cooked (to ensure that they are not bitter.) Set aside.

Step 7

In the same pan, brown the onion and garlic in same olive oil. Add thyme and rosemary. Add the bread cubes and a little more olive oil, if necessary to moisten the bread. Season with salt and pepper.

Step 8

Combine the bread mixture with the diced eggplant in a large bowl. Add the Parmesan and pecorino cheeses, the eggs, the capers and parsley. Stir well.

Step 9

Combine all ingredients and stir well.

Step 10

Pluck the woodcocks without removing the skin. Burn off the down with a blowtorch.

Step 11

Reserve the carcasses for the woodcock stock (see Woodcock Stock recipe).

Step 12

Reserve the innards of the woodcock for the tapenade (see Woodcock on Strings recipe) .

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