Baked Roasted Pepper Rolls | Italian Flavor
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Rulouri delicate din fâșii de ardei kapia copți, umplute cu ricotta cremoasă, mozzarella, măsline negre, capere și busuioc proaspăt, gratinate la cuptor sub o crustă aurie de pesmet și parmezan. O rețetă mediteraneană plină de savoare.
Preparation method
Roasting and preparing the peppers
Preheat the oven to 200°C. Place whole kapia peppers on a baking tray and roast for 20-25 minutes, turning once, until the skin is blistered and peels away easily. Transfer them to a bowl, cover for 10 minutes to steam, then peel off the skin and remove the stems and seeds. Slice each pepper lengthwise into wide, flat strips.
Preparing the filling and rolling
In a large bowl, mix the fresh ricotta with finely diced mozzarella, finely chopped black olives, drained capers, crushed garlic, torn fresh basil leaves, and half of the grated Parmesan. Season with sea salt and ground black pepper to taste.
Place a generous tablespoon of filling at the base of each roasted pepper strip and roll up tightly to form elegant rolls (involtini). Place the rolls seam side down in a baking dish greased with a little extra virgin olive oil.
Chef's tip
To save time, you can use jarred or canned roasted kapia peppers in brine, well-drained and patted dry with paper towels before filling.
These Mediterranean rolls are excellent served both as a light main course alongside a crisp green salad, or as a warm appetizer on festive platters.
27 min
Under an hour
