1tablespoon chopped flat parsley or green leaves of knob celery
¼teaspoonground black pepper
6 large fleshy bell peppers, red ripe if possible, or 10 to 12Italian or frying peppers
Blanch tomatoes for a couple of minutes, and peel. Dice tomatoes and put into a saucepan with 1 onion, peeled and halved, and ½teaspoon salt. Cook uncovered over low heat for 30 to 40 minutes.
Melt 1teaspoon lard in a small frying pan. Chop the other onion and wilt in the lard for about 10 minutes. Remove from heat.
In a bowl mix ground veal and pork, the whole egg and egg yolk, rice, chopped parsley, ½teaspoon salt, the black pepper and ¼cup ice-cold water.
When onion is somewhat cooled, add it to the meat mixture. Stuff peppers; leave ½inch of space at the ends so stuffing can swell during cooking. If you have leftover stuffing, make meatballs and cook them together with stuffed peppers.
By now tomatoes should be cooked. Discard onion halves and force everything else through a strainer.
Make a roux with 1teaspoon lard and the flour and cook for 1 or 2 minutes to blend. Dilute with the cold tomato juice, whip the mixture, and add to strained tomato sauce. If sauce is too thin, simmer over low heat, uncovered, until you get the consistency you want.
Lay the stuffed peppers at the bottom of a heavy casserole. Pour sauce over them, cover, and cook—for about 40 minutes if you use thin-skinned frying peppers, or for 1 hour if you use bell peppers.
When done, adjust seasoning of the sauce. Depending on the sweetness of the tomato, you may need to add the sugar or perhaps alittle lemon juice to get a nice sweet-and-sour taste. Additional salt may also be necessary.
I. For an excellent appetizer, let stuffed peppers cool, then slice crosswise into ½-inch-thick slices. Serve with Spicy Cold Tomato Sauce.
II. Cut the peppers lengthwise into halves and stuff them that way. Obviously, you will need a much larger pot to cook them.
For a completely different result, make stuffed peppers as in Variation II, and put them in a well-greased ovenproof casserole.
Cut 3pounds tomatoes into ¼-inch-thick slices and apiece of smoked bacon into 3¼-inch-thick slices. Score the bacon cockscomb style. Mix 1cup sour cream with ¼cup heavy cream.
Arrange tomato and bacon slices on top of peppers. Pour sour-cream mixture on top. Bake in a preheated 400°F. oven until the top of the bacon browns.