• 3 peppers
• 2 tablespoons of desalted capers
• chopped parsley
• 10 pitted black olives
• 1 jar of tonnotto 200g
• milk as needed
• 80 g sandwich loaf
• chopped hot peppers as preferred
• extra virgin olive oil
Slice in large stripes the pepper, then placed them
on the oven dish with the peel directed upwards, cover with baking paper.
Sprinckle with some drops of oil then bake at 180° in the static oven
programming for top heating only. After 10 minutes check if the peel is
burnished, so pappers out and peel them.
Remove the crust of sandwich loaf then soak in milk, crumple it and squeeze. Finely chop the capers and the pitted olives then mix the squeezed bread, drained tuna, the parsley and pepper.
Tune the salt. Stuff the peppers then roll them up and hold them with a thread of chives or just burned leek.
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