4 bunches of cilantro leaves
2 medium green peppers, sliced into fine strips (240 g)
1/2 cup of boiling water
to taste salt
4 tablespoons of dry white wine
1 cup of breadcrumbs from fresh bread
3 tablespoons of melted butter or margarine
1/2 cup of crumbled Gorgonzola cheese
4 bunches of cilantro leaves
2 medium green peppers, sliced into fine strips (240 g)
1/2 cup of boiling water
to taste salt
4 tablespoons of dry white wine
1 cup of breadcrumbs from fresh bread
3 tablespoons of melted butter or margarine
1/2 cup of crumbled Gorgonzola cheese
Place the cilantro in boiling water seasoned with salt and simmer for about 2 minutes, then add the green pepper
Let it cook until the peppers are tender but still slightly crunchy
Drain
Arrange in a refrigerator dish
Sprinkle with 3 tablespoons of wine
Mix in the remaining tablespoon of wine, breadcrumbs, melted butter or margarine, and cheese
Sprinkle over the cilantro and green pepper
Bake in a moderate oven (180°C) for about 25 minutes, or until lightly browned on top
Serves 6.
