Peperoni Arrotolati – Rolled Capsicums
- 6 red or yellow capsicums (or a mix), cut into 1.5 cm wide strips (along the longest length, in order to have long strips)
- 500 g ground meat
- 250 g mortadella
- 250 g cooked ham
- 1/2 cup bread crumbs
- 1 egg
- Salt and pepper to taste
- Extra-virgin olive oil
1. Preheat oven to 190°C (375°F).To make cutting the capsicums into strips easier, you can first soften them by placing 2-3 at a time inside a small plastic bag and heating them up in the microwave for 2-3 minutes. The vapour that forms makes them soft and easier to cut and clean.
2. Prepare the meat filling by processing the mortadella and ham in a mixer or blender. Add to the ground meat in large bowl, then add the bread crumbs and egg. Mix well. Add salt and pepper.
3. Take some meat and spread it on the capsicum strips with the back of a spoon. Take one end of the strip and roll up onto itself until you have a small roll. Fasten closed with one or two toothpicks.
4. Pour enough olive oil into a long tray to cover bottom. Place the rolled up capsicums flat on one layer, close to each other (you should see the meat filling from the top and rolled up capsicums). Bake for 20-25 minutes or until tops of rolls are slightly browned. Remove and let cool 10 minutes before serving. Also tasty served slightly warm.
Crostini di fegato – Liver patè crostini
Makes: 2 cups (30 servings)
- Extra-virgin olive oil
- 1/2 medium onion, chopped
- 500 g chicken livers (cleaned)
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1 tsp parsley, chopped
- 1 tbsp tomato paste, diluted in 1 1tbsp water
- Salt and pepper
- 1 tsp capers
- Loaf of Italian bread, cut into diagonal slices and toasted slightly
1. Cover bottom of medium saucepan with olive oil. Add onion and cook until translucent. Add liver pieces and cook at high heat for a few minutes. Once the livers begin to brown, lower heat to medium and add the celery, carrot, parsley and tomato paste (with water).
2. Continuing cooking at medium heat until there is no more blood visible. Remove from heat and add salt and pepper to taste.
3. Let cool. Once almost cold, place everything into blender, adding the capers, and blend well.
4. Spread the patè on the toasted bread slices and serve.
Bruschetta alla Pomodoro
- 8 chopped ripe roma (plum) tomatoes
- 5 leaves chopped fresh basil
- 2 cloves minced garlic
- 1 pinch of dried oregano
- 1 dash of crushed red peppers
- 1 pinch salt
- 1 pinch ground black pepper
- 2-3 tbsp extra-virgin olive oil
- Loaf of Italian (or French) bread, cut into diagonal slices
1. In a large bowl, combine the tomatoes, basil, garlic, oregano, red peppers, salt, pepper and olive oil. Use more olive oil, if necessary, to coat the entire mixture. Allow the mixture to sit for 10-15 minutes for flavours to blend.
2. Preheat the broiler (griller). On a baking sheet, arrange the slices of bread in a single layer and brown both sides slightly in the oven. Remove the slices from the oven.
3. Spread the tomato mixture on the still warm toasted bread slices and serve.