Peperoni Tonnato – Marinated Capsicum
Pane-Bistecca
Most of you know Vitello Tonnato, an appetizer from Piedmont/Italy. I have now made a version with capsicum, it became this Peperoni Tonnato – marinated capsicum. You can eat it however you like. With the sauce or just with the marinade, both are extremely good.
Needless to say, this starter was gone in a flash!
Needless to say, this starter was gone in a flash!
Ingredients
As Starter
4-5 different colored Peperoni/Capsicum
Salt and Pepper
1 Handful Sprouts
some Salad Leaves
some Olive )il
150 g Mayonnaise
300 g Tuna Fish in Oil
1 can Anchovies in Oil
2 tbsp Capers
Pepper
3 tbsp Olive Oil
2 tbsp Balsamico Vinegar
½ red Onion, finely chopped
¼ Bunch Parsley, finely chopped
Salt and Pepper
Tuna Fish Sauce:
Marinade
Instructions
1
Step 1
Cut the capsicum into quarters, remove the seeds and place on a baking tray. Sprinkle with a little salt and pepper and drizzle with a little olive oil. Roast in the oven at 200 C degrees for 30-40 minutes, then leave to cool.
2
Step 2
Remove the skin from the capsicum and place them on a plate lined with lettuce leaves.
3
Step 3
Shake the marinade ingredients together in a jar and pour over the peppers. Sprinkle with some sprouts.
4
Step 4
Mix the ingredients for the tuna sauce in a blender and serve as a dip.
Notes
You can pour the tuna fish sauce directly over the peppers, but then leave out the marinade. That’s why I serve it separately, so everyone can add as much as they like to the capsicum or take non.Here is a Recipe for CarneTonnata!
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