Roasted Red Pepper Involtini
Recipe from
Food & Wine
Elena Boroli, who co-owns the Locanda del Pilone farmhouse inn and restaurant in Piedmont, says bell peppers are the best symbol of Piedmontese cucina povera (peasant food). This simple recipe for involtini (little Italian rolls) is all about the deeply flavored, slow-roasted red bell peppers, which get wrapped around fresh ricotta cheese, and plum tomatoes.
Servings:
8
Prep Time:
1 hr 25 mins
Total Time:
1 hr 45 mins
Ingredients
-
4large red bell pepperssee savings
-
1/2 poundfresh ricotta (1 cup)see savings
-
2 tablespoonssnipped chivessee savings
-
Salt and freshly ground peppersee savings
-
1plum tomato, peeled, seeded, and finely dicedsee savings
Directions
1.
Preheat the oven to 450 degrees. Arrange the peppers on a baking sheet and roast for 1 hour, turning occasionally, until tender and charred in spots. Transfer the peppers to a paper bag, close, and let cool.
2.
Peel, core, and seed the roasted bell peppers, keeping them intact. Cut each pepper in half lengthwise and pat dry with paper towels.
3.
Working over a bowl, press the ricotta through a sieve. Add the snipped chives, season with salt and pepper and stir the tomato into the filling.
4.
Arrange the roasted peppers on a work surface, skinned sides down. Divide the filling evenly between the halves and roll up into thick cylinders. Refrigerate for at least 15 minutes. Cut the cylinders into 3/4-inch-thick slices, transfer to a platter with the cut sides up and serve.
MAKE AHEAD
The involtini can be refrigerated overnight. Return to room temperature before serving.
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