Light pepper rolls, easy and quick. Ready to start again with another recipe? Here is an all Italian … the rolls of peppers. We still use the fresh product for a tasty and appetizing dish.
Today I propose the light pepper rolls recipe, simple dish with very few ingredients. To finish off the season of the last peppers, I thought of a dish that is suitable for a standing dinner or as an appetizer. The light pepper rolls lend themselves very well to every circumstance. So ready to try your hand at this new recipe, the light pepper rolls are waiting for you …
4 LINEAR PEPPERS:
1 SMALL SCAMORZA:
3 GRILLED PAN SPOONS;
1 CURCHUMA SPOON;
1 SALT SPOON;
VIRGIN OLIVE OIL
Turn on the oven at 180 degrees. Wash the peppers and place them in a pan lined with baking paper without putting the oil.
Cook for about 40/50 minutes turning often the peppers to cook them well on each side, being careful not to burn them.
Once cooked take the baking paper on the sides and wrap the peppers and let them cool.
As soon as they are cold, start peeling them trying to make 4 slices for each pepper and taking care to remove the seeds (rinse your hands with running water, wet hands help to remove the seeds more easily).
In a bowl put the 3 tablespoons of breadcrumbs, a teaspoon of turmeric, a teaspoon of salt and finely chopped parsley. Put 2 tablespoons of olive oil and mix everything.
Spread a slice of pepper on a cutting board and place a slice of scamorza cheese on top and a roll of breadcrumbs sprinkled over the top of the pepper.
Review the roll in the seasoned breadcrumbs.
Proceed in the same way for all the other strips of pepper.
Arrange the pepper rolls in a baking pan lined with parchment paper that you have previously oiled and sprinkle the peppers with other oil.
Bake at 180 degrees for 10 minutes.
Enjoy your meal!!!!!!
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