Roasted Pepper Rolls Stuffed With Tuna and Capers
One of our favorite pantry tricks is stuffing piquillo peppers with pieces of tuna from one of those fancy jars; maybe laying them on homemade mayo. So naturally when we saw this recipe for involtini di peperoni alla piemontese in Guilia Scarpagleggia’s Cucina Povera, from which it is adapted, we couldn’t resist. Nor were we disappointed: The filling is canned tuna puréed to smoothness with anchovies and capers, and dressed with olive oil, red wine vinegar and chopped parsley. Simple — and wonderful.
Scarpagleggia’s recipe offers the choice of roasting red bell peppers or using good-quality peppers from a jar; we took the easy route. (We love jarred peppers and try to keep them on hand at all times.)
Serves 4 as a starter.
Ingredients
Two 5-ounce / 142 gram cans tuna packed in olive oil, drained
2 tablespoons brined capers, rinsed
6 oil-packed anchovy fillets
1/4 cup / 60 ml extra-virgin olive oil
One 16-ounce / 454 gram jar of roasted red peppers
1 tablespoon red wine vinegar
2 tablespoons minced Italian parsley
Flaky sea salt and freshly ground black pepper
Instructions
1. In a food processor, combine the tuna, capers, anchovies and two tablespoons of hte olive oil, and process until smooth.
2. Drain the red peppers and cut them each into two or three wide strips (depending on their size). Arrange the strips on a cutting board. Spoon some of the filling across the bottom of each strip and press it down gently, then roll up the pepper and place on a serving plate.
3. Drizzle with the remaining two tablespoons of olive oil and the vinegar, sprinkle with the parsley and season with salt and pepper. Serve the involtini at room temperature. Any leftovers can be stored in the fridge for two days.
Roasted Pepper Rolls Stuffed With Tuna and Capers
Ingredients
- Two 5-ounce / 142 gram cans tuna packed in olive oil, drained
- 2 tablespoons brined capers, rinsed
- 6 oil-packed anchovy fillets
- 1/4 cup / 60 ml extra-virgin olive oil
- One 16-ounce / 454 gram jar of roasted red peppers
- 1 tablespoon red wine vinegar
- 2 tablespoons minced Italian parsley
- Flaky sea salt and freshly ground black pepper
Instructions
- In a food processor, combine the tuna, capers, anchovies and two tablespoons of hte olive oil, and process until smooth.
- Drain the red peppers and cut them each into two or three wide strips (depending on their size). Arrange the strips on a cutting board. Spoon some of the filling across the bottom of each strip and press it down gently, then roll up the pepper and place on a serving plate.
- Drizzle with the remaining two tablespoons of olive oil and the vinegar, sprinkle with the parsley and season with salt and pepper. Serve the involtini at room temperature. Any leftovers can be stored in the fridge for two days.
