Bell pepper croissant from Ciociaria

Today I present the Ciociaria croissant pepper stuffed with ricotta and sausage. 

The large area that lies with the extends south-east of Rome, beyond the Alban Hills and up to the gates of Rome. of Abruzzo and Molise, constitutes the part of Lazio called Ciociaria or Cioceria. Its name, which is relatively recent since it is It came into common use only at the end of the 1700s. unlike almost all the territorial names of Italy that have historical or geographical origin, from Ciocia, a type of Rudimentary footwear used by the locals since ancient times older. It is a kind of sandal, consisting of a leather sole, suitably treated, slightly raised along the side edges and with the tip strongly raised forward, called the Ciafrocca. A long leather lace, on one side lighter, is passed through some openings made in the sole and tied, as required by the tradition, with thirteen turns around the calf, protected by a White cloth that hides the sock. It is said that the ciocia derives from the Latin saccus, to shoe of oxhide, supported by strings tied around the legs, used by Roman legionaries and also mentioned by Virgil. Today, the ciocia is worn only on the occasion of folklore events and, At Christmas time, by the bagpipers who tour towns and cities spreading the sweet sound of their instruments in the streets. The geographical limits of the Ciociari territory, considered a sub-region of Lazio, are not perfectly defined; Currently, it corresponds to that of the province of Frosinone, while in the past it was also included several municipalities in the provinces of Rome, Latina and Caserta. Online of includes the flat and hilly regions of the valleys of the Liri and the Sacco, the mountainous ones of the Ernici, the Meta and of the Mainarde that border them to the east and, on the opposite side, the inland slopes of the Lepini, Ausoni and of the Aurunci. The geographical centre is Fumone, from whose fortress it is located. It embraces a large part of the Ciociari territory. Supino is where I was born you can see it on the map.

Ingredients for 4 people

4 Cornetto peppers from Ciociaria

300 gr sheep's milk ricotta

3/4 pork sausages 

100 gr of salted ricotta

1/2 glass of white wine

Extra virgin olive oil to taste

Salt and pepper to taste

Preparation 

Clean the peppers by removing the stem and removing the seeds and any residue inside. Boil water in a large pot. Blanch the peppers for about ten minutes. In the meantime, crumble the sausage and cook it in a pan over medium/high heat, deglazing it with the wine. Once the sausage is ready, compose the filling by mixing together the ricotta, the sausages with their sauce and the grated salted ricotta, taste and add salt and pepper if necessary. Fill the peppers, previously dried, with the filling with the help of a piping bag or simply with a spoon. Bake at 180 C for about 25/30 minutes, adding extra virgin olive oil.