4 Ripe Tomatoes 4 cloves Garlic Divided 5 tablespoons Extra Virgin Olive Oil Divided 4 Anchovy Fillets Divided 1/4 cup Water 3/4 teaspoon Salt 1/4 teaspoon White Pepper 2 leaves Fresh Basil Sliced Thin 2 sliceS Italian Bread Crust Removed 1/3 cup Heavy Cream 1 pound Veal Loin Diced In 2-Inch Cube s 1/2 teaspoon Fresh Rosemary 2 ounces Barilla Prosciutto Di Parma Dop 1 Egg 1 tablespoon Fresh Italian Parsley Chopped 1/3 cup Parmigiano Reggiano Cheese Grated 2 Medium Yellow Bell Pepper s 2 Medium Red Bell Peppers 1 cup Chicken Stock
sauce procedure: heat a medium-size pan with water. Score an “x” on the top of each tomato and place in boiling water for 1 minute. Remove from water and when able to handle, remove the skins. dice tomatoes into ½ -inch pieces. Crush 1 clove of garlic heat 3 tablespoons oil in a skillet over medium-high heat. Add crushed garlic and one anchovy. Add tomatoes, water, salt and pepper. Simmer for 10 minutes add basil.
stuffed peppers procedure: preheat oven to 375°f. soak bread in heavy cream set aside. Mince remaining 3 cloves of garlic. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add veal, minced garlic and rosemary. Cook until veal is lightly browned (approximately 8 minutes). Let cool. grind veal, prosciutto and remaining anchovies in a food grinder.
mix ground meat, bread, egg, parsley, cheese, salt and pepper in a large bowl.
slice the top off of each pepper and remove seeds. Sprinkle insides with remaining olive oil, salt and pepper.
stuff meat mixture into each pepper. Place in an 8x8-inch glass baking dish with chicken stock on bottom. Cover with aluminum foil.
bake for 40 minutes. remove foil and continue baking for an additional 20 minutes. Place tomato sauce on bottom of serving platter place stuffed peppers on platter and serve.