500 g of goose neck
1 red bell pepper
1 green bell pepper
100 g of chopped green olive
Pesto to taste
2 cans of sun-dried tuna
Salt to taste
Cayenne pepper to taste
1/2 cup (ch) of olive oil
1/4 cup (ch) of balsamic vinegar
500 g of goose neck
1 red bell pepper
1 green bell pepper
100 g of chopped green olive
Pesto to taste
2 cans of sun-dried tuna
Salt to taste
Cayenne pepper to taste
1/2 cup (ch) of olive oil
1/4 cup (ch) of balsamic vinegar
Cook the goose neck until it's very tender
Drain and reserve
In a baking dish, place the peppers and bake at 220°C
Bake until they start to release their skin
While still warm, remove all the skin, seeds, and cut into strips
In a serving dish, combine the goose neck, peppers, olives, pesto, and tuna
Season with salt, cayenne pepper, olive oil, and balsamic vinegar.
