Involtini of Red Peppers

Involtini of red pepper

Red pepper 360 gms

Vinegar of Sherry 0,1 lt.

Virgin Extra oil 0,45 lt.

Balsamic oil 0.05 lt.

Anchovies 3 uds

Cheese Fontina 70 gms

- To wash well the red pepper, and to set it to roast to living fire (the best thing the cinders would be); once it is well black for all the sides, to place it in a plastic bag and to close well.

- When it is to a suitable temperature to manipulate it; to withdraw it from the bag and with the hand to withdraw from him the skin and the pips.

- To emulsify the oil with the vinegars and to place the pepper roasted during approximately 10 ó 15 minutes. To cut the cheese fontina in slices of 2x2 cm and ½ cm of thickness.

- For the armed one, with a pepper strip to wrap a cheese piece fontina and an anchovy.

Chef Luciano Fasciolo Italo-Argentino.

Lecture (teaching method) for Bloggers in the Accademia of the Taste, with the collaboration of Addor.net, knorr.es, and Rana.it