This month’s second dish comes, once again, from Batali’s Molto Italiano. Once peeled and seeded, these roasted peppers get rolled up with a mixture of pine nuts, raisins, capers, fresh bread crumbs, and anchovies. The anchovies are essential here, providing a salty, distinctive bite to the rolls. I eat anchovies straight from the can. You might want to chop them first. If you cringe at the thought of eating anchovies, I would urge you to try them again with an open heart (and mind). Please, for my sake, and yours, make peace with the anchovy.
We served these roasted pepper roll ups with broiled bread, ricotta, and fresh herbs. Beautiful.
I have completed 49 of Batali’s 327 recipes. Percentage complete: 14.98%