Pepper rolls
Instructions
Grill the peppers over an open fire until the external film will come off from the pulp, then delete along with seeds and pith.
Divide each pepper pulp in six regular strips and keep aside any scraps of peppers.
Wash the parsley, tritatelo end together with garlic and pepper crops.
Divide the chopped anchovy fillets and cut into slivers of cheese; put them in a bowl with the garlic and the chopped peppers, much of parsley, 3 tablespoons of olive oil and mix everything.
Split the mixture prepared coated on every pitch, peppering the water rolled on themselves forming of spring rolls, arrange on a plate, seasoned with a pinch of salt, parsley and remaining oil, cover and keep in refrigerator prone to be served, taking into account that resist 24 hours.
Ingredients and dosing for 4 persons
- 1 red pepper
- == 1 yellow pepper
- 80 g of little aged parmigiano-reggiano
- 6 anchovy fillets in olive oil
- 1 clove of garlic
- 1 sprig of parsley
- 5 tablespoons of olive oil
- 1 pinch of salt