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This crowd-pleasing dish combines the flavours of sweet bell peppers, rich chianina beef stew and creamy polenta in a hearty winter warmer of a meal. Using Macelleria Fracassi’s Spezzatino di Chianina (Beef Stew) as a full-flavoured base, I added eggplant for extra depth and substance – not only does this give a great flavour to the sauce, but it also means that you only need to use half a jar per serving of four.
To accompany the richness of the sauce, I find that polenta brings a lovely texture to a dish, and this Cascina Belvedere variety is as close to instant as you can get, being ready in just two minutes. Ideal for time-pushed Hong Kong foodies!
Ingredients 1 bell pepper per person 1 cup of 2-min Polenta - Cascina Belvedere (this is enough for 4 peppers) 4 cups of water, milk or stock (or any combination of these) Knob of butter and sprinkling of cheese for the polenta (optional) A sprinkling of cheese for the top of each pepper
Stew Ingredients Half a jar of Spezzatino di Chianina - Macelleria Fracassi 2 long Chinese eggplants or 1 large eggplant 1 red pepper 1 onion 2 small carrots 1 large tablespoon of tomato paste 1 cup of water 2 cloves of garlic, minced Salt and pepper to season Olive oil for frying
Get more cooking inspiration from Sharon on her blog, Jasmine & Ginger.
A true blue Hong Kong girl, born and raised here to British and Chinese parents, Sharon Maloney works as an English teacher in a local school. She is passionate about language and currently studying for a Masters in TESOL at the University of Nottingham. In her free time, Sharon can be found creating recipes for her blog, and writing about food and travel for various HK publications. Follow her on Twitter.
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