Served on 4/29/2011
These peppe
rs are baked, and no oil was used at all in the process. To get the brighter coloration, I rolled the pepper slices inside-out. One could sprinkle some olive oil and vinaigrette on top before eating, but these have quite enough flavor by themselves for me. The actual “rolling” of the pepper and its ingredients into roses is tricky and may take a few tries.
Ingredients:
- Red and or yellow peppers
- Anchovies
- Mozzarella slices
- Basil
Optional:
- Lemon Juice
- Olive Oil
- Vinaigrette
To give credit where credit is due, the original inspiration (and much of the recipe) comes from this blog:
http://menuturistico.blogspot.com/2010/05/roselline-di-peperone-giallo-acciughe-e.html
