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Mini Peppers Stuffed with Homemade Ricotta - Piccoli peperoni ripieni di ricotta
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- 1500 g whole milk
- 30 g white vinegar
- 400 g mixed mini peppers, stalks and seeds removed
- 1 Tbsp olive oil, for drizzling
- 50 g Parmesan cheese, cut in pieces (2 cm)
- 10 - 12 fresh basil leaves, to taste
- 2 pinches fine sea salt
- 2 pinches ground black pepper
- per 1 piece
- 388 kJ / 93 kcal
- 4.8 g
- 5.7 g
- 5.5 g
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