Gratinated pepper rolls. With pecorino and mozzarella.
FOR 4 PORTIONS:
- 5 peppers (approx. 250 g each)
- 5 slices of toasted bread (120 g)
- 60 g of butter
- 1 clove of garlic
- 1 bunch of smooth parsley
- 1 egg
- 3 tablespoons white wine
- 60 g pecorino (freshly grated)
- 2 tbsp olive oil
- 1 mozzarella (125 g)
1 Preheat oven to 250 degrees. Lay the baking sheet with aluminum foil. Wash, quarter and clean peppers. Place with the skin side up close to the sheet, pressing flat with your hands. Fry on the top rail for 15-20 minutes until the skin throws bubbles. Remove, allow to cool slightly. Set oven to 200 degrees.$config[ads_text] not found
Uncork 2 toast, crumble finely in the electric chopper. Crumbs in 30 g of butter with stirring golden brown and crispy toast. Peel off garlic, squeeze. Peel off parsley leaves and finely chop, add. Stir in egg, wine and 30 g of cheese, season to taste.
Brush out the baking dish with 1 tbsp oil. Peel paprika with a sharp knife. Put a little crumb on each piece, roll up and place with the seam down into the mold. Salt. Sprinkle with remaining 30 g Pecorino. Dice the mozzarella, spread on it. Drizzle with remaining 1 tablespoon of oil. Bake on the middle rack for about 15 minutes.
Preparation time: approx. 1 hour
Per serving: about 460 kcal, 19 g egg white, 30 g fat, 23 g carbohydrates.