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Sicilian roasted pepper rolls

Vegetarian recipe, digestible and tasty

by Ada Parisi
5 min read
Involtini di peperoni arrosto alla siciliana

Sicilian roasted pepper rolls: a variation on the theme of stuffed vegetables and, in the present case, Peppers. These are rolls of roasted peppers in the oven, So what without the peel. Yummy, soft and digestible. The filling is typical Sicilian: breadcrumbs, grated cheeses, herbs. Is, if you are not vegetarian or vegan, you can add some anchovy fillet in oil. When you are ready, These rolls of roasted peppers must simply be passed in the oven.

The rolls roasted peppers Sicilian are delicious and perfect as an appetizer, and lighter than PEPPERS STUFFED SICILIAN or gods FAST BAKED STUFFED PEPPERS because they lack skin. I know, roast the peppers before, then clean them, sfilettarli and stuff is an operation a bit’ boring, but you could follow my recipe to prepare the ROASTED PEPPERS IN THE OVEN without dirtying anything and really skinning them in a moment: on my YouTube channel also find the VIDEO RECIPE pAce step.

And with the result you can make many recipes, as the PASTA WITH ROASTED PEPPERS AND BURRATA or the MILLEFEUILLE OF ROASTED PEPPERS AND TUNA. And still, the SAVORY CAKE WITH PEPPERS, YOGURT AND ANCHOVIES Or the PASTA WITH PEPPER CREAM AND BREAD CRUMBS. I would say that I left you many useful ideas, How about? Have a good day!

Involtini di peperoni arrosto alla siciliana

ROLLS OF ROASTED PEPPERS (Sicilian recipe)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

6 large red peppers

100 grams of stale bread crumbs

50 grams of grated pecorino siciliano PDO

50 grams of grated Parmigiano Reggiano PDO

provolone, diced small

Piccadilly tomatoes 6, without the peel and cut into pieces with their vegetation water

salt and pepper

extra virgin olive oil

a sprig of parsley

a few leaves of fresh basil

a clove of garlic

a handful of capers

Procedure

To prepare the rolls of roasted peppers, Preheat oven to 200 degrees static. Wash the peppers and place them on a baking sheet lined with parchment paper. Cook for 30 minutes or until soft and, outside, toasted; then turn off the oven and leave the peppers inside until cooled. Gently, remove the top of the peppers, then empty them of water and peel them. Then split them into roofs large enough that you can roll up on themselves.

Place in a bowl the breadcrumbs, grated cheeses, parsley, Basil, garlic and chopped capers, the chopped tomatoes with their vegetation water. Season with salt, pepper and add as much oil as needed to obtain a soft and grainy.

Cover each flap of pepper with the mixture and, gently so as not to break ground, roll the peppers on themselves, then arrange on a lightly greased baking dish of extra virgin olive oil. Sprinkle the peppers with a little oil, a little salt and possibly a little of the leftover mixture and bake at 180 degrees for about 20 minutes. Allow to cool for 10 minutes before serving rolls. But are great, just great, the next day. Bon appétit!

Note

MATCHING: The sweetness of the Roasted Peppers, the savory taste of the filling with a sparkling Rosé from Puglia. We suggest with this recipe the combination with Rosarose produced by the Paolo Leo wineries (in San Donaci, in the province of Brindisi). It's a brut, based on Negroamaro, Lightweight (11,5% ABV.), that smells like strawberries and berries, taste pleasantly fruity.

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4 comments

Simona September 3, 2014 - 13:27

Uhm…I guess I didn't understand anything in the preparation.. there's some copy paste too :-)

Reply
Sicilians creative in the kitchen September 3, 2014 - 13:44

You're right, in line there were two versions of the filling. Right first time! Thanks, ADA

Reply
SIMONA September 8, 2014 - 13:48

Ok, is it okay now.
Pepperoni rolls made last Friday for dinner with mother-in-law…of those that” I can do anything I”, with your Eggplant caponata, which is incredibly easy to make and very good.
Well…at the end he chewed, he chewed, and he didn't say a Word. Before leaving he pathetically stuttered something like that “had no doubt” about my kitchen. Big smile, etcetera etcetera.
Thank you (Although the mother-in-law I honestly don't give a damn)
:-)

Reply
Sicilians creative in the kitchen September 8, 2014 - 13:54

That laughter that you made me do! This whole ' mum's kitchen’ is truly a smash, I'm glad your mother-in-law apparently didn't find anything to fault! And I'm so glad you liked it all. Ultra happy. Until next time, and say hello to her mother-in-law! ADA

Reply

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