- 35 min
Rolls of peppers with soft cheese
1 red pepper
1 yellow pepper
100 grams of soft cheese Nonno Nanni
1 piece of Certaldo onion
La Nicchia oregano
1 clove of garlic
A few grains of pink pepper
Extra virgin olive oil
Freshly ground black pepper
Nonno Nanni Robiola is a fresh cheese that is extremely easy to spread and has an intense, pleasant taste.
Wash the peppers check on both sides and obtain from each 3 pieces of 6 cm high and 8/9 cm wide. Blanch the 6 pieces for 7/8 minutes, then drain, cool in ice water and remove the skins with a sharp knife. Now straighten them in a fridge container and toss with extra virgin olive oil, salt ground black pepper, crushed red pepper, a clove of garlic cut in thin slices and oregano. Store the tightly closed container in the fridge for a few hours.
Meanwhile, cut the onion very thinly, finely chop basil and parsley and mix them with soft cheese and oregano, carefully, to form a cream. Store in refrigerator for several hours, covered with foil. After the interval (2/3 hours) fill the pieces of pepper with cream cheese, roll them and stand them up. Season with a little extra virgin olive oil, oregano and pepper and place in the refrigerator until ready to serve.
Recipe devised by food blogger
Architettando in cucina
Concocting in the kitchen, the window in Tuscany from which I watch the world.
She lives in Florence.