Roast Pepper Rolls [ involtini di peperoni alla barese ]
With their intriguing and flavoursome mix of filling ingredients these rolls (they are more like sandwiches) make a surprising and delicious first course that can be served hot or cold. Try the variation too.
|4||red or yellow peppers|
|6 tbsp||fresh breadcrumbs|
|4-5||anchovy flllets, finely chopped|
|1 tbsp||capers, chopped|
|2 tbsp||sultanas, chopped|
|2 tbsp||pine nuts, lightly toasted|
|4 tbsp||chopped flat-leaf parsley|
|Salt and freshly ground black pepper|
|3 tbsp||or more extra virgin olive oil|
Roast and peel the peppers (see page 423), cut them in half lengthwise and remove the stems and seeds. Try to keep some of the juices and strain them.
Mix the breadcrumbs with the rest of the ingredients, adding just enough oil and some of the pepper juice to bind the mixture. Put a heaped tablespoon of filling on one side of each half pepper and fold the other side over it. Arrange side by side in a serving dish, brush with oil and serve cold.
To serve hot, put the rolls in a lightly oiled baking dish and bake in a preheated 190ºC/170ºC fan/gas 5 oven for about 15 minutes.
VARIATION: Mix 4 tablespoons extra virgin olive oil with 6–7 tablespoons freshly toasted breadcrumbs and all of the following, chopped in a food processor: 2 tablespoons toasted pine nuts, 2 tablespoons sultanas, 16 pitted black olives, 2 anchovy fillets, 2 tablespoons capers, 2 tablespoons parsley. Season with salt and pepper.