- Sweet pepper (red and yellow) - 1100 g
- Olive oil - 25 g
- Fresh thyme - 5 g
- Wheat bread - 80 g
- Milk - 120 ml
- Salt - 4 g
- Mozarella Fior di Latte - 100 g
- Fresh parsley leaves - 8 g
- Capers in salt - 25 g
- Hard cheese (Parmesan or Pecorino) - 30 g
- Egg yolks - 2 pcs
- Cress salad - 4 g
Step 1. Wash the peppers, put them on a baking sheet and sprinkle with olive oil. Add thyme and bake in an oven for 15-20 min, t=180C. Cool peppers, then remove skin, stems and seeds.
Step 2. Cook the filling: Soak bread in milk, add salt. Then squeeze out extra liquid.
Step 3. Dice mozarella.
Step 4. Finely chop parsley and capers.
Step 5. Combine mozarella, parsley and capers.
Step 6. Finely grate parmesan and add to the mixture.
Step 7. Carefully separate egg yolks from whites. Add yolks to the filling and mix thoroughly. The filling is ready!
Step 8. Put some of the filling on one end of the roasted pepper and roll. Repeat with all the roasted peppers.
Step 9. Lay pepper rolls on a baking sheet and bake for 15 min, t=180C. Lay cooked pepper rolls on a dish and decorate with cress salad.