makes 1 5 to 1 8 h o rs d ’ o e u v r es
3 red bell peppers, roasted, peeled, and seeded Filling (choose from list in sidebar below)
how to roast bell peppers
Roast peppers by holding them directly over the flame of a
gas burner until the skins are charred or by putting them
under a broiler, turning until all sides are well blistered. Peel off
the skins, core, and seed, then use as directed in the recipe.
In Italy, different involtini are made by rolling up slices of meat
or thin fish fillets with a stuffing. Strips of roasted peppers make
terrific involtini or “roll-ups,” filled with any number of delicious
stuffings. Serve involtini as an appetizer with a few salad
greens, as part of an antipasto, or as a savory side dish to grilled
meat, depending on the filling.
Cut the peppers into strips 1 to 11/2 inches wide (following the natural sections
of the pepper, if possible) and 4 to 5 inches long (the length of the pepper).
Each pepper will yield 5 or 6 strips. Lay the strips of pepper in a row on a
cutting board. Put 1/2 to 1 Tbs. of prepared filling at one end of each pepper,
then roll and arrange on a baking sheet (lined with parchment or foil, if you
like). The involtini can be made up to this point an hour or two ahead of time.
Cover with plastic wrap and refrigerate until ready to warm or bake, or bring to
room temperature and serve raw. —Brian Patterson
Involtini fillings
• Thinly sliced prosciutto, a leaf of fresh basil, and a small cube
of really good feta or fresh mozzarella
• A blend of fresh goat cheese, a little Parmesan, and fresh herbs
• Seasoned mashed potatoes with smoked trout and a dollop of
horseradish folded in
• A thin anchovy fillet and a fat clove of roasted garlic
• Lump crabmeat mixed with a small bit of crème fraîche or
cream cheese and fresh herbs (warm through)
• A stuffing of minced or ground lamb, beef, or chicken, mixed
with minced olives, sun-dried tomatoes, and fresh herbs and
bound with cheese, breadcrumbs, or egg (bake at 350°F for
15 to 20 minutes)
• A seafood stuffing of cooked crabmeat bound with a purée of
raw scallops, a little heavy cream, salt, and pepper (bake at
350°F for 15 minutes)