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Roast Pepper Rolls [ involtini di peperoni alla barese ]

Claudia Roden

by Claudia Roden from The Food Of Italy

Known as involtini di peperoni alla barese, this roasted red pepper roll recipe comes from The Food Of Italy cookbook. Serve hot or cold as part of a platter.

From the book


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.

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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.


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