6 red pimentos
Filling:
2 tablespoons of olive oil
3 green onions, chopped
100g defatted smoked bacon, finely chopped
7 anchovy fillets, finely chopped
1/4 cup of chopped almonds (not too fine)
1 1/2 cups of breadcrumbs
1 large garlic clove, mashed
1/3 cup of milk
1 egg lightly beaten
1 tablespoon grated Parmesan cheese
1 teaspoon dried oregano
1 tablespoon chopped fresh parsley
salt and black pepper to taste
olive oil for brushing
anchovy rolls for garnish
6 red pimentos
Filling:
2 tablespoons of olive oil
3 green onions, chopped
100g defatted smoked bacon, finely chopped
7 anchovy fillets, finely chopped
1/4 cup of chopped almonds (not too fine)
1 1/2 cups of breadcrumbs
1 large garlic clove, mashed
1/3 cup of milk
1 egg lightly beaten
1 tablespoon grated Parmesan cheese
1 teaspoon dried oregano
1 tablespoon chopped fresh parsley
salt and black pepper to taste
olive oil for brushing
anchovy rolls for garnish
To peel, place the pimentos over an open flame, until they are completely charred on all sides
Peel them and cut into slices two inches wide
Open up the slices. Reserve
Heat the olive oil (2 tablespoons) over low heat
Add the green onion and fry for about 4 minutes
Add the bacon, anchovies, and almonds and cook stirring until the anchovies dissolve, for about 1 minute, or a bit longer
Add the breadcrumbs and garlic and increase the heat slightly
Cook stirring until the breadcrumbs lightly toast, for about 3 minutes
Gradually add the milk, stirring until it is all absorbed
Remove from heat, place in a bowl and let cool
Add the egg, cheese, oregano, parsley, salt, and pepper
Grease a baking dish or muffin tin with olive oil
Place 1 generous tablespoon of filling on one end of each piment slice
Roll up and place in the dish, seam side down
Brush each roll generously with olive oil
Cover and let rest at room temperature for 24 hours or refrigerate for 2 days
Preheat oven to moderate heat (180°) for about 30 minutes
Garnish each piment slice with an anchovy roll and serve warm or at room temperature.
