Peperoni Rolls with Hazelnut and Mint

Servings: 4
Prep time: 25
Cooking time: 20
  1. Roast the peppers in the oven at 210 ° C for 20 minutes. Then cut them into 4-5 foot.
  2. Finely chop the mint leaves together with hazelnuts. Desalt the capers.
  3. Mix the bread crumbs with Parmesan cheese, hazelnuts, mint stuffed with this mixture and then the pepper strips, rolling up. Tie the rolls with a little twine and arrange in a baking sheet covered with parchment paper, lightly salt them at the end. Gratinate then in the oven at 210 ° C for 5 minutes.
  4. Slice the arugula and toss with a bit of lemon juice, a little olive oil, oregano and chopped capers.
  5. Spread the rolls in hot dishes, surround with the arugula and serve immediately.

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