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Peppers roulade
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INGREDIENTS:

  • 6 PEPPERS
  • 6 ANCHOVIES
  • 50 GR. OF CAPERS
  • 50 GR. OF PINE NUTS
  • FRESH BREAD CRUMBS AS NEEDED
  • 2 TABLESPOONS OF RAISINS
  • A SMALL BUNCH OF PARSLEY
  • A GLASS OF OIL
  • SALT AND PEPPER AS NEEDED


PREPARATION:

Scald the peppers on the flame, remove the skin and cut open lengthwise, carefully removing the seeds. Mix the breadcrumbs with the anchovies, the chopped capers, the pine nuts, the raisins, the parsley.

Season with the salt and pepper. Use this stuffing to fill the peppers, season with a little oil and place in an oven for 1/2 hour at a temperature of 180°C. Serve cold.


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