Cheese with tuna, anchovies and capers

The cheese are red and green bell peppers small and elongated. Their preparation is carried out by frying in olive oil. You can serve them as a side dish to accompany meat dishes or you can prepare this second cold dish very tasty, delicious and inviting and summer flavor.

Clean the cheese passing them with a damp cloth and cutting the stem. Remove interior seeds but the whole chillies. Then put in a pan the extravirgin olive oil and whole garlic cloves and undressed. Big Dick Brown and then add the cheese. Let them dry for a few minutes turning often so that you coloriscano on all sides. Then merge the tomato pulp, ground pepper and Bay leaves.

Complete cooking at medium heat and covered the pot, making sure that the cooking doesn't dry too: in this case, add a couple of tablespoons of hot water. When the cheese will become tender, turn off the heat and let them cool.

In a large bowl put the drained tuna, anchovies and de-boned water into small pieces, capers desalted and the cheese with their cooking. Mixes very well but gently and condisci with a drizzle of extra virgin olive oil. Let them sit for a couple of hours and then serve at table with slices of toasted bread without salt.