Pepper rolls
By Caterina
Pepper rolls are a traditional Sicilian dish. In fact, Sicilians have always loved to roll up food, and we at Pellegrino are no exception. This recipe is the ultimate comfort food, a staple on Sicilian tables in summer. It’s a dish that immediately takes me back to the countryside, to bike rides with my cousins while waiting for lunch to be ready. It contains one of the basic ingredients of Sicilian cuisine: breadcrumbs. Breadcrumbs were often used by less well-off families as a substitute for Parmesan cheese.
ingredients for 6 people
500 g fresh breadcrumbs
10 capers
8 olives
3 tablespoons of Parmesan cheese
2 yellow peppers
2 green peppers
2 red peppers
2 tablespoons of raisins
2 tablespoons of pine nuts
2 tablespoons of tomato sauce
1 tablespoon of caciocavallo cheese
1 teaspoon of oregano
1 sprig of parsley
3 basil leaves
2 sprigs of thyme (for garnish)
Black pepper to taste
Extra virgin olive oil to taste
Fresh basil to taste
Salt to taste
preparation
Wash the peppers, place them whole on a baking tray and bake at 160°C for about 20 minutes, turning them on all sides until the skin is well wrinkled. To make it easier to remove the skin, place the peppers in a tightly closed plastic bag for about ten minutes immediately after taking them out of the oven. Now cut the peppers into strips, taking care to remove all the seeds, season with salt and leave them to drain. Meanwhile, prepare the breadcrumbs in a bowl, seasoning them with salt, pepper, oil, Parmesan cheese, caciocavallo cheese, 3 chopped basil leaves, oregano, raisins, chopped pine nuts, capers, olives, chopped parsley and tomato sauce. Fill the pepper strips with the seasoned breadcrumbs and roll them up to form rolls. Then arrange the pepper rolls on an oiled baking tray, creating rows of alternating colours between yellow, red and green. Add a drizzle of oil and a little more breadcrumbs if necessary. Transfer to a preheated oven at 160°C for 15 minutes until lightly browned. Finally, serve the rolls warm, garnished with a few basil leaves and sprigs of thyme.
Pair with a glass of Gibelè Zibibbo
ingredients for 6 people
500 g fresh breadcrumbs
10 capers
8 olives
3 tablespoons of Parmesan cheese
2 yellow peppers
2 green peppers
2 red peppers
2 tablespoons of raisins
2 tablespoons of pine nuts
2 tablespoons of tomato sauce
1 tablespoon of caciocavallo cheese
1 teaspoon of oregano
1 sprig of parsley
3 basil leaves
2 sprigs of thyme (for garnish)
Black pepper to taste
Extra virgin olive oil to taste
Fresh basil to taste
Salt to taste
preparation
Wash the peppers, place them whole on a baking tray and bake at 160°C for about 20 minutes, turning them on all sides until the skin is well wrinkled. To make it easier to remove the skin, place the peppers in a tightly closed plastic bag for about ten minutes immediately after taking them out of the oven. Now cut the peppers into strips, taking care to remove all the seeds, season with salt and leave them to drain. Meanwhile, prepare the breadcrumbs in a bowl, seasoning them with salt, pepper, oil, Parmesan cheese, caciocavallo cheese, 3 chopped basil leaves, oregano, raisins, chopped pine nuts, capers, olives, chopped parsley and tomato sauce. Fill the pepper strips with the seasoned breadcrumbs and roll them up to form rolls. Then arrange the pepper rolls on an oiled baking tray, creating rows of alternating colours between yellow, red and green. Add a drizzle of oil and a little more breadcrumbs if necessary. Transfer to a preheated oven at 160°C for 15 minutes until lightly browned. Finally, serve the rolls warm, garnished with a few basil leaves and sprigs of thyme.
Pair with a glass of Gibelè Zibibbo
