Peppers roulade to pugliese
Instructions
Carefully rinse the peppers dry with a paper towel and arrostiteli on the flame.
Next, Peel and cut them (where possible) to rectangles.
Meanwhile, in a large bowl, prepare the filling using the crumb zest, capers, chopped anchovies, pine nuts, raisins, parsley previously rinsed and finely chopped salt and oil.
Mix well until mixture is smooth and divide it into equal parts, using a tablespoon over each rectangle.
Formed of spring rolls and arrange in a baking dish oiled, sprayed themselves with more oil and cook in hot oven for about 15 minutes at 200 degrees.
When cooked, let them cool and serve.
Trick: soon after Roasted Peppers, put them in a paper bag and let them cool for about 10/15 minutes.
Peel them will be a breeze.
Ingredients and dosing for 4 persons
- 500 g of sweet yellow peppers
- Grated bread crumbs
- 1 tablespoon of capers
- 4 anchovy fillets in olive oil
- 1 tablespoon of pine nuts
- 1 tablespoon of sultanas
- Parsley
- Olive oil
- Salt