Peppers roulade
Instructions
Hard boil the egg, put the salmon under cold water, shell it, then crumble the chopped egg white and yolk.
Cut in half lengthwise peppering flaps.
Drain tuna and sbriciolatelo.
Mince capers and parsley together.
In a bowl mix the egg, tuna, capers and parsley, mixing the vinegar.
Add salt and put a little compound at the center of each slice.
Roll up the peppers and stops the rolls with a toothpick.
Allineateli on the serving dish and serve.
Ingredients and dosing for 4 persons
- 1 egg
- Large 4 foot of pickled pepper
- 85 g of tuna in olive oil
- 1 teaspoon of capers
- 1 sprig of parsley
- 1 tablespoon of wine vinegar
- Salt