Читать книгу Frankie Dettori’s Italian Family Cookbook - Frankie Dettori - Страница 19

4 large red Romano peppers

4 tablespoons pine nuts

100 g canned Italian or Spanish tuna, in olive oil, drained

20 green olives, stoned and chopped

a large pinch of dried chilli flakes

3 tablespoons lemon juice

extra virgin olive oil

sea salt and freshly ground black pepper

Serves: 4–6

Preparation time: 30 minutes

Cooking time: 20 minutes

Preheat the oven to 180°C/350°F/Gas Mark 4. Place the peppers in the oven and roast for 20 minutes. Then remove the skin, de-seed them and cut into quarters lengthways.

While the peppers are roasting, toast the pine nuts on a baking tray in the oven until they begin to change colour (about 2 minutes).

In a bowl, mix the tuna, olives, pine nuts and chilli flakes with the lemon juice. Place a tablespoon of the tuna mixture on the inner side of each pepper quarter, and roll inwards to form a tube. Place on a serving dish, with the join of the pepper facing down.

Drizzle with some olive oil, season with salt and pepper, and serve.

Frankie

“The one time of year I’m pretty relaxed about what I eat is when I’m on holiday in Sardinia with my family and friends. This makes a lovely light lunch or supper, and is a great dish if I’ve been overdoing the carbs or indulging in Mr Ravioli’s homemade pasta!”