Mini Peppers Filled in Fruity, Hot Tomato Sauce

Paprika and filling:

1. Wash and dry the peppers and cut off a “lid” at the end of the stem. Carefully scrape out the seeds with a sharp knife. Have the pods and lids ready.
2. Dice the antipasti tomatoes very small. Clean the spring onions and cut into wafer-thin rings. Peel the garlic clove and shallot and chop both finely. Core the peppers and chop very finely. Put everything together with the ricotta and egg yolks in a bowl, stir well and season with salt and pepper.
3. Fill the small pods with it, put the lid on and fix it a little with a toothpick. Fry briefly all around in 1 tablespoon of oil in a pan and let it take some color. Take off the stove. Keep ready. Use any remainder as a spread.

Sauce:

1. Wash the cocktail tomatoes, quarter them (larger sixths). Peel the shallots and dice them. Finely chop the cloves of garlic. Clean the spring onions and cut into thin rings. Chop the antipasti tomatoes. Wash the peppers, dry them, remove the stalk, cut in half, core and cut into very small cubes. Wash and core the mini peppers and cut into small cubes. Grate the lemon.
2. Heat the oil in a large pan. Sweat the shallots, garlic, spring onions and peppers in it. Then sweat the antipasti tomatoes briefly and then immediately add the cocktail tomatoes. Pour in the tomatoes, stir in the tomato paste and sprinkle with lemon zest, oregano and rosemary. Season with pepper, salt and sugar, stir and simmer gently over medium heat for approx. 5 minutes.
3. Put the peppers in the sauce and cover them with it. Maintain medium heat, put the lid on the pan and let the pods simmer for about 10 minutes. They should still be slightly firm to the bite.

Topping:

1. Finely chop some basil leaves and grate the Parmesan.
2. Arrange the sweet peppers generously with the sauce and decorate with basil and grated Parmesan. All noodles that absorb sauce well go well as a side dish. In our case it was reginette (tagliatelle with wavy edges).