INGREDIENTS

INSTRUCTIONS

Arrange the peppers on a grill rack above a charcoal fire, on wire racks
positioned over the burners of a gas or electric stove, 2 to 3 inches under
a preheated broiler, or in an oven preheated to 400 degrees F. Roast them
until they are charred all over and tender inside, turning them frequently
to insure they cook evenly, about 25 minutes in the oven, but less time by
the other methods. Remove them from the oven but leave the oven on. When
the peppers are cool enough to handle, using a sharp knife, cut them in
half vertically, like a sandwich. Care should be taken not to break the
skin. Carefully remove the stem and lift off the skin. Remove all of the
seeds.
Preheat an oven to 400 degrees. Place a slice each of prosciutto and
Fontina on the inside of one half of each pepper. Replace the matching half
over the filling. Brush lightly with olive oil and place on a foil-lined
baking sheet. Use two baking sheets if necessary. Place the peppers in the
oven, placing the baking sheet(s) on the middle rack. Cook until the cheese
is melted and the peppers are heated through, about 15 minutes. Serve hot
or warm
Yield: 6 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9213 - JULIA DELLA CROCE
Converted by MM_Buster v2.0l.

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