Stuffed yellow peppers
Recipe by Ugo Alciati & Savino Mongelli
SERVES 6
Preparation 10 minutes
Cooking 30 minutes
Chilling 60 minutes
2 yellow peppers
100g tuna in oil
20g home-made or high-quality
bought mayonnaise
1 anchovy preserved in salt
3 capers in salt
1/2 tbsp white wine vinegar
1 tbsp chopped parsley
Coat the peppers in oil and place in a baking tray in the oven to roast at 150°C/Gas Mark 2 for 30 minutes. While the peppers are roasting, grind the parsley in a pestle and mortar. Fillet the anchovy and wash in cold water. Combine the tuna, capers and the anchovy and pass through a ricer until of a thin, smooth consistency. Put it all together in a bowl with the white wine vinegar and the mayonnaise, and season if necessary. As soon as the peppers have cooled, peel off the skins and tear them into four halves. Fill each half with a generous spoonful of the stuffing mixture. Chill and serve.
