Until recently, roasted peppers were not high on my list of fun and exciting ingredients. Something about the smell of jarred peppers just did not sit right with me, along with their slimy texture. But after roasting ancho peppers to make Chile Rellenos I fell in love with the scent of roasting peppers in my kitchen. How funny life can be! Since then, roasted pepper recipes hold more attraction for me and spying this recipe in Molto Italiano, I decided to give it a try.
Savory fillings (without any cheese and easily made vegan without the anchovy) encased in smokey red pepper wrappers were melt in your mouth deliciousness. If you can, keep the anchovy, it definitely added the je ne sais quois that made this a surprisingly tasty morsel. The hydrated raisins and the crunch of the pine nuts was just amazing!
Roasted Pepper Roll-ups (from Molto Italiano)
2 red bell peppers, roasted over open flame and charred to remove skin; remove skin and set aside. cut into quarters (this can be done ahead of time and refrigerated)
1 tablespoon capers, chopped
1 tablespoon pine nuts, toasted
1 tablespoon raisins, soaked in warm water for 15 minutes and drained
2 tablespoons olive oil
1 anchovies, rinsed and chopped
1/4 cup bread crumbs, toasted
1 teaspoon parsley, minced
Combine all but peppers and mix well. Spoon onto the wide end of each pepper and roll up, securing with toothpick. Bake at 425 degrees for 15 minutes. Serve hot or at room temperature drizzled with olive oil.
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