{"id":16447,"date":"2020-09-15T16:14:18","date_gmt":"2020-09-15T15:14:18","guid":{"rendered":"https:\/\/shop.diforti.com\/?p=16447"},"modified":"2020-09-16T18:24:27","modified_gmt":"2020-09-16T17:24:27","slug":"diforti-vs-sammis-kitchen-cook-off-collaboration-challenge","status":"publish","type":"post","link":"https:\/\/shop.diforti.com\/diforti-vs-sammis-kitchen-cook-off-collaboration-challenge\/","title":{"rendered":"Diforti vs Sammi’s Kitchen Cook Off Collaboration Challenge!"},"content":{"rendered":"

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Cooking up delicious recipes for all of you is something we love to do here at Diforti. We are big on family and cooking for the ones you love, so we came up with the idea to challenge ourselves in order to bring you even more tasty dishes to enjoy creating at home. Introducing our first cook-off challenge<\/strong>; where we invited the wonderful Sammi from Sammi’s Kitchen<\/strong> to go head to head with us in cooking up a unique recipe to get your taste buds tingling! The challenge for us both was to use our featured ingredients to each put together a different dish that you at home could easily create and follow along with. Tune in to Sammi’s social channels<\/strong> to find the delicious recipe she cooked up – linked below.<\/strong><\/p>\n

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Featured Ingredients for this challenge:<\/strong><\/p>\n

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Mozzarella di Bufala<\/span><\/em><\/a><\/p>\n

Sun-dried Tomatoes<\/span><\/em><\/a><\/p>\n

Salsiccia Toscana\/Piccante<\/span><\/em><\/a><\/p>\n

Extra Virgin Olive Oil<\/span><\/em><\/a><\/p>\n

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Any other ingredients needed to create your chosen dish were completely up to you. Here at Diforti we decided to also use our unique Red Ermes Rice<\/strong> in order to create some flavoursome Italian style Stuffed Peppers!<\/strong> The colours alone make this dish pop on the table and the wonderful aromas definitely get the tummy grumbling, great as a stand alone meal, as a sharing platter or even as an exciting party food! So let’s jump in to how you<\/em> can create this at home!<\/p>\n

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YOU WILL NEED FOR THIS RECIPE:<\/strong><\/p>\n

A selection of Bell Peppers of your choice<\/em><\/p>\n

Extra Virgin Olive Oil\u00a0<\/em><\/a><\/span>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 A Pinch of Salt<\/em><\/p>\n

Salsiccia Toscana 380g<\/a>\u00a0\u00a0\u00a0\u00a0<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Garlic & Herb dried Spices<\/em><\/p>\n

Mozzarella di Bufala 125g<\/a>\u00a0\u00a0<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Chilli Flakes (optional)<\/em><\/p>\n

Sun-dried Tomatoes 180g<\/span><\/em><\/a><\/p>\n

Red Ermes Rice 500g<\/span><\/em><\/a><\/p>\n

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COOKING TIME:<\/strong> 1HR 15 MINS (MAX)<\/p>\n

SERVES:<\/strong> 4-6<\/p>\n

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STEP ONE: <\/strong>Preheat your oven to 170 (Fan) or Gas mark 5<\/strong>. While this is getting to temperature start preparing your ingredients. Chop the tops off the bell peppers<\/strong> as shown above, taking care to save the tops and cut out the centres including any seeds. Once these are hollowed out leave to one side and you can prepare the mozzarella and salsiccia. Drain the mozzarella di bufala<\/strong> and place on a paper towel to soak up any excess liquid (this helps it to melt a lot better too.) We can revisit the mozzarella later in the recipe. Slice apart the sausages and cut away the outer skin to reveal the meat inside. This can then be broken apart into a dish ready to cook later. Lastly if desired, cut the sun-dried tomatoes<\/strong> into smaller chunks and leave covered by the oil in the original container.<\/p>\n

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STEP TWO: <\/strong>Bring a saucepan of water with a pinch of salt<\/strong> added to the boil and follow the instructions on the packet to cook the red ermes rice<\/strong>. This should take 30 MINS<\/strong> to simmer away. While the rice is cooking you can start to put together the other parts of your dish. Prepare a large baking dish for the peppers to bake in and arrange the hollowed out peppers ready to add your stuffing. Once the rice is cooked follow the instructions to drain the rice and put to one side while you prepare the next part of the dish.<\/p>\n

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STEP THREE:<\/strong> Heat some extra virgin olive oil<\/strong> in a pan over medium heat and add the salsiccia meat<\/strong> that was prepared earlier. Add the garlic & herb dry spices<\/strong> so they can mix well with the salsiccia. This is also the stage that if preferred you can add chilli flakes<\/strong>. Continue to cook until the meat is starting to brown. Next stir in the sun-dried tomatoes<\/strong> that you chopped earlier including the oil from the original container. Continue stirring together and cook for another 2-3MINS.<\/strong> Once everything is mixed well and the salsiccia is cooked add in the rice and stir for a further 1 MIN.<\/strong><\/p>\n

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