Ingredients: 6 large bell peppers (2 each of red, green and yellow) Salt and freshly ground Pepper 1/2 cup coarse fresh bread crumbs 1/3 cup white wine Vinegar 3 oz olive paste 2 Cloves Garlic, minced 1/3 cup extra virgin Olive oil 1 1/2 tablespoons chopped Parsley Anchovy fillets packed in oil, for garnish (optional)
Directions:1. Wash and dry the bell peppers. Bake them in a preheated 350 degrees F oven for 30 minutes, turning them carefully about 4 times, until easily pierced with a fork. Rub them one by one with a teatowel to remove the skin; cut each Pepper in half and remove the seeds and ribs. Cut the peppers into 1 1/4 inch strips; sprinkle with a pinch of Salt and pepper. 2. Soak the bread in the vinegar; squeeze it to remove excess vinegar. In a bowl, combine the bread, olive paste and Garlic, until a thick cream forms. Mix in 2 tablespoons of the oil. Spread the mixture on the pepper strips and roll them up. Arrange the rolls on a serving dish and drizzle the remaining oil over them. Sprinkle with the parsley. If desired, garnish with anchovy fillets before serving. |