Ingredients
Ingredients: Red sweet and sour Cherry pepper 57% (water, sugar, salt, vinegar, acidity regulators: citric acid, E509), cheese filling 40% [myzithra (cheese milk, salt), spices, garlic, acidity regulator: lactic acid], sunflower oil, green pepper, preservatives: E202, E211, sodium metabisulphite. (Percentages are calculated on the drained weight)
Combinations – usage suggestions
The stuffed sweet and sour peppers can be served as an impressive appetizer or side dish. You can place the peppers on a plate, adding color and spice for an elegant presentation. In addition, you can add some fresh parsley or basil on top to add color and freshness. Serve the peppers on a plate with fried calamari or with a refreshing and cool cocktail for an interesting tasting experience.
Recipe: Pancetta stuffed with gruyere and sweet and sour bell pepper with a touloumisio cheese filling.
Ingredients
For the pancetta:
• 1kg pork pancetta
• 300 g gruyere cheese
• 400g. Sweet and sour Pitenis stuffed pepper
• 3 tablespoons Pitenis Mustard with Honey
• 2 tablespoons of honey
• 3 tablespoons Pitenis BBQ sauce
For the sweet potatoes:
• 2 large sweet potatoes
• 30 g. milk butter
• Thyme or fresh sage or parsley
• Salt
• Gruyere cheese
Preparation
Open the pancetta from the side (thicker ends) for an easier wrapping. Turn over the top side and score the fatty part. Lightly spread Pitenis Mustard with Honey on the inside. Place the sweet and sour Pitenis peppers and gruyere in large sticks. Roll into a roll and start tying with rope. Bake at 180o C for about an hour, in foil and parchment paper. Open and brush with the Pitenis BBQ sauce and honey and bake for 15 more minutes. Cut the potatoes into a conical cut. Boil them until they are well softened and are slightly rare in the center. In a pan, add the butter, herbs and salt. Sauté the sweet potatoes until they are well browned. Grate the gruyere and cover for 4′-5′ until the cheese melts.
