Bell Pepper Rolls
- Active Time 15m
- Total Time 45m
Makes ~36 rolls
These wonderfully appetizing and colorful rolls are a traditional antipasto dish of southern Italy. In Italy they are best known as the most popular snack of a well-known restaurant on the magnificent island of Ischia, near Naples, where they are always available. In olden times the peppers were served halved rather than rolled up.
- 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 ounces 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)
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 with a tea towel 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.
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.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
35 calories; 3g total fat; 0mg cholesterol; 33mg sodium; 3g carbohydrates; 1g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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