6 green peppers (660g)
6 red peppers (880g)
Filling:
2 tablespoons olive oil
3 stalks of fresh parsley, finely chopped
100g of cured ham, finely chopped (4 slices)
7 anchovy fillets, finely chopped (25g)
1/4 cup chopped hazelnuts (30g)
1 1/2 cups breadcrumbs (150g)
1 large garlic clove, mashed
3/4 cup milk (80g)
1 egg, lightly beaten
1 tablespoon grated Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon chopped fresh thyme
Salt and black pepper to taste
1/2 tablespoon olive oil for brushing
Anchovy rolls for garnish
6 green peppers (660g)
6 red peppers (880g)
Filling:
2 tablespoons olive oil
3 stalks of fresh parsley, finely chopped
100g of cured ham, finely chopped (4 slices)
7 anchovy fillets, finely chopped (25g)
1/4 cup chopped hazelnuts (30g)
1 1/2 cups breadcrumbs (150g)
1 large garlic clove, mashed
3/4 cup milk (80g)
1 egg, lightly beaten
1 tablespoon grated Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon chopped fresh thyme
Salt and black pepper to taste
1/2 tablespoon olive oil for brushing
Anchovy rolls for garnish
Prepare ahead of time (1 or 2 days)
To remove the peppers' skin, place them over an open flame until they are black all over
Peel and slice the peppers into two-finger-wide strips
Open up the strips. Reserve
Heat the olive oil (2 tablespoons) in a low heat
Add the fresh parsley and fry for 1 minute
Add the cured ham, anchovies, and hazelnuts
Cook for another minute or so, stirring until the anchovies dissolve
Add the breadcrumbs and garlic
Increase the heat slightly and cook for about 3 minutes, stirring until the breadcrumbs are lightly toasted
Gradually add spoonfuls of milk, stirring until it is fully absorbed
Remove from heat, place in a bowl, and let cool
Add the egg, Parmesan cheese, oregano, thyme, salt, and black pepper
Grease a baking dish or mold with olive oil
Place 1 heaping tablespoon of filling on one end of each pepper strip
Roll up and place in the baking dish, with the seam facing down
Brush each roll generously with olive oil
Cover and let rest at room temperature for one day or refrigerate for two days
Preheat oven to moderate temperature (180°C) for about 30 minutes
Assemble each pepper strip with an anchovy roll and serve warm or at room temperature
Serve 28 rolls.
