Recipe Pepper rolls of of 24-06-2011 [Updated on 07-06-2016]
The pepper rolls are a fresh and light summer appetizer, the recipe is an experiment of my mom and in my house it was much appreciated. The delicacy of the filling of tasteless ricotta with pistachios, grated lemon peel and mint, makes a pleasant contrast with the sweetness of the pepper and the "spiciness" of the speck. Pepper rolls are ideal to prepare for a cold dinner, they are prepared in a short time and can be kept in the fridge until ready to serve them. If you like to prepare a different appetizer than usual this is the recipe for you, if you try it, let me know what you think. I wish all of you who read my blog a wonderful weekend and as usual we read on Monday with a new sweet. Kiss Kiss
How to make pepper rolls
Wash the peppers, place them on a plate (or in the oven at 200 degrees) and cook for about 20 minutes, turning them on the various sides until they are roasted evenly.
In the meantime, work the ricotta in a bowl with the mint and chopped pistachios, the grated lemon peel, salt and pepper.
Once the peppers have cooled, remove the skin and remove the internal seeds.
Make some fillets and cover each with a slice of speck
Spread the previously prepared ricotta cream on the roasted pepper fillets and sprinkle with a little chopped pistachios.
Roll the peppers into rolls that you will block with toothpicks.
Place the pepper rolls in the fridge until ready to serve