Yield: 1 Servings
|3||Medium-size red bell peppers|
|1 cup||Fresh breadcrumbs from French bread|
|¼ cup||Brine-cured black olives (such as Gaeta or Kalamata), pitted, chopped|
|¼ cup||Green olives|
|3 tablespoons||Pine nuts; toasted|
|1 tablespoon||Drained capers; chopped|
|2 mediums||Garlic cloves; minced|
|6||Anchovy fillets; minced|
|½ teaspoon||(scant) salt|
|5 tablespoons||Olive oil|
|Freshly ground pepper|
Lightly oil 13x9-inch baking dish. Char peppers over gas flame or in broiler until blackened on all sides but not soft. Wrap in paper bag and let stand until almost cold. Peel peppers. Cut lengthwise in three. Cut out stems and scrape out seeds. Place raisins in small bowl. Add enough hot water to cover. Let stand 10 minutes. Drain raisins; chop coarsely. Place in medium bowl. Add breadcrumbs and next 8 ingredients; toss to combine.
Season with pepper. Mix in 3 tablespoons oil. Place 1 tbs filling into ea piece and roll it up as a cigar. Tranfer to an oiled baking dish and bake at 350 for 30 minutes. Let cool Serve at room temperature.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@...> on Oct 19, 1997