The award-winning Split chef, whose dishes have been enjoyed by Bono Vox, Beyoncé, and numerous other celebrities, shares the exact measurements and detailed instructions for this traditional dish.
Hrvoje Zirojević, chef at Split's restaurant 'Olivier', has shared his recipe for stuffed peppers, a dish he considers part of Croatian tradition. Zirojević is one of Croatia's most respected chefs, with numerous domestic and international awards, and gained fame leading the restaurant 'Laganini' on Palmižana, where his dishes were enjoyed by many world-renowned names.
Among the guests who returned for his cooking were Bono Vox, Beyoncé, Jay-Z, Novak Đoković, Goldie Hawn, Prince Harry, the Jordanian and Saudi princes, and Spanish aristocracy. Today, Zirojević showcases his culinary skills at Split's 'Olivier' restaurant, where he continues to nurture Mediterranean flavors and tradition.
The chef notes that this dish can be prepared in two ways, both delivering a delicious summer experience. "Stuffed peppers are part of our tradition, a dish that combines nutrition and a wealth of Mediterranean aromas, and pairs perfectly with mashed potatoes. With that in mind, I've chosen this recipe that can be prepared in two ways, both offering a tasty summer experience," said Zirojević.
To serve four, you'll need: 4 large peppers, 0.40 kg ground meat (either pure beef or a mix of 60% beef, 30% pork, and 10% pancetta), 0.10 kg onion, 0.04 kg garlic, 0.05 kg celery leaves, 0.10 kg pancetta, 0.06 kg carrot, 0.02 kg parsley, 4 cloves, 1 bay leaf, 1 sprig of rosemary, 0.50 kg peeled tomatoes, 0.05 kg tomato paste, 0.10 L olive oil, 0.06 kg rice, and 0.01 kg basil.
Wash and clean the peppers, carefully making a hole where the stem is, not too large. Save the stem and seeds and place them in a pot, then add a bit of onion, pork rind or prosciutto skin, some garlic, a bay leaf, a sprig of rosemary, a few peppercorns, 3 to 4 cloves, one carrot, some celery, and parsley. Sauté everything until caramelized, add the peeled tomatoes and tomato paste, cover with water, and cook for between 1 hour 15 minutes and 1 hour 30 minutes so the vegetables break down and release their flavor. Season with a little salt and sugar during cooking.
Grind the meat with a bit of pancetta, and in another pan, sauté finely chopped onion, add some pancetta, garlic, and rice, and stew. Then add the ground meat and a little more soffritto to blend everything. Season the mixture with salt, pepper, and a pinch of nutmeg. Let the filling cool in the fridge because it's easier to stuff the peppers. Stuff the peppers, but not all the way to the top because the rice will expand. Cut circles from larger tomatoes to serve as lids for the peppers.
In a suitable pot, layer some pancetta, arrange the peppers, add the strained sauce, and cook over low heat for about an hour. At the very end, add a bit more basil for a complete summer aroma.
The second variation involves pouring everything into a baking dish and placing it in the oven at 180°C, also for about an hour. Serve with mashed potatoes.
