Food, food and let's have even more food.
After the last couple of days of constant eating, cooking and being merry now we need to think of what's coming next.. and with new year's celebrations just around the corner party food and nibbles are in great demand.
I served these bite size roast peppers rolls as a starter today. They are light and tasty and make a great appetizer. You can add some cheese to the filling if you like or swap anchovies for tuna.
You can make them the day before and warm them up before serving. They taste even better the next day!
- Prep Time : 60 minutes
- Cook Time : 20 minutes
Clean the peppers with a damp cloth, line them up on your baking tray and cook them in the oven at 200C or 392 F for 30 minutes.
When they are cooked, switch the oven off and let them cool down inside the oven.
You will now be able to remove the skin easily and the green stalks. Gently remove the seeds and filaments; make sure the peppers don't fall apart.
Cut each pepper into slices of equal size.
Chop the parsley finely with the garlic clove and the capers.
Put it in a bowl and mix it with the breadcrumbs, grated Parmesan or Pecorino cheese, the chopped anchovy fillets, salt and pepper. Add enough olive oil to make a moist consistency.
Spread the filling over each slice of pepper
Roll up and line the rolls on a greased baking tray. Sprinkle some of the filling on top of the rolls too. Drizzle with olive oil, then put them in the oven at 180C or 356F for 20 minutes.