Servings:
04
Prep time:
25
Cooking time:
20
INGREDIENTS
- - 3 peppers, red
- - 2 bunches of arugula
- - 75 g breadcrumbs
- - 75 g of roasted hazelnuts
- - 4 tablespoons grated Parmesan cheese
- - 0.50 lemon
- - 1 tablespoon capers
- - 30 mint leaves
- - ½ teaspoon of oregano
- - Extra-virgin olive oil
- - salt
INSTRUCTIONS
- Roast the peppers in the oven at 210 ° C for 20 minutes. Then cut them into 4-5 layers
- Chop the mint leaves finely together with hazelnuts. Desalt the capers
- Mix the bread crumbs with Parmesan cheese, hazelnuts, mint and stuff with this mixture the pepper strips, rolling them up. Tie the rolls with a little twine and arrange in a baking sheet covered with parchment paper, lightly salt them at the end. Roast them in the oven at 210 ° C for 5 minutes
- Slice the arugula and toss with a bit of lemon juice, a little olive oil, oregano and chopped capers
- Arranfe the rolls in hot dishes, fringe with arugula and serve immediately
