Bell Pepper Involtini, or Involtini di Peperone: This is a classic Piemontese recipe that has been published several times; the authors of one collection of recipes credit the cooks of Fontanafredda, the castle where La Bella Rosina, King Vittorio Emanuele's second wife, lived.
You'll need:
You'll need:
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- For the peppers:
- Several oven-roasted peppers
- 8 ounces (200 g) tuna
- 1/4 cup unsalted butter
- Anchovy paste to taste
- Capers, either salted or pickled, rinsed well, to taste.
- For the sauce:
- Extravirgin olive oil
- Lemon juice
- Salt and pepper
Preparation:
Cut the roasted peppers into strips of the same width, and peel them.
Put the tuna and the remaining ingredients of the filling through a strainer, then work them well with a spoon to obtain a homogenous mixture (if you prefer to use a blender, be careful and use short bursts, lest you liquefy the sauce).
Spread a little filling on each slice of pepper, and roll them up to make involtini, sticking each with a toothpick so it will hold its shape.
Whisk the ingredients of the sauce, to taste (start with a quarter cup of olive oil and the juice of a lemon).
A note: the Italian versions I have don't say how many peppers. I'd figure four or five, and if there are more strips than spread lay them out flat, put a boned rinsed, dried anchovy filet on each, and drizzle them with olive oil.
Put the tuna and the remaining ingredients of the filling through a strainer, then work them well with a spoon to obtain a homogenous mixture (if you prefer to use a blender, be careful and use short bursts, lest you liquefy the sauce).
Spread a little filling on each slice of pepper, and roll them up to make involtini, sticking each with a toothpick so it will hold its shape.
Whisk the ingredients of the sauce, to taste (start with a quarter cup of olive oil and the juice of a lemon).
A note: the Italian versions I have don't say how many peppers. I'd figure four or five, and if there are more strips than spread lay them out flat, put a boned rinsed, dried anchovy filet on each, and drizzle them with olive oil.
