Involtini di Pepperoni

Staff Writer
Involtini di Pepperoni
Thinkstock/Photodisc/Paul Katz

Involtini di Pepperoni

This week's recipe for roasted sweet peppers with capers, anchovies, pine nuts and sultanas in garlic sauce was stolen with permission from Peter Chastain, chef and owner of Prima Ristorante in Walnut Creek, Calif.

Peter Chastain joined Prima in Walnut Creek, Calif., in 1999 and purchased it with his partner John Rittmaster in 2005. Peter and John want guests to feel when they enter Prima that they have a sense of being invited into the warmth and stylish comfort of a restaurant in Florence or Rome. Patrons will find warm, earthy colors, and cozy spots to linger over a glass of wine accompanied by market fresh Italian cuisine; either fireside (caminetto), or near the wood burning oven (forno), all adding to the casually elegant charm of the restaurant.

About the chef: A native of Berkley, Calif., Peter Chastain trained under the late, renowned Ken Wolfe at Contra Costa College. Since then, he has been an instructor at Contra Costa College and worked in several leading Bay Area restaurants. Having also worked in Japan and Europe, he has extensive experience in all aspects of kitchen operations, from production to instruction.

Chef Chastain is an American who embraces the Italian sensitivity to ingredient quality and freshness and the Italian sensibility of using foods that are exquisitely pure and immaculately simple.

Chef's tip: This can be made a day ahead and stored in the refrigerator — as long as you allow it to warm up in the kitchen it will be delicious. Some people also prefer a splash of vinegar or a squeeze of fresh lemon. It is important to use fresh California garlic for this dish; imported garlic will impart an acrid, unpleasant flavor, especially as it sits for a while.

6
Servings
213
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 red sweet peppers
  • 3 yellow sweet peppers
  • 1/2 Cup breadcrumbs from good country bread
  • 1/4 Cup extra-virgin olive oil
  • 5 anchovy fillets
  • 6 cloves of Californian garlic / germ removed
  • 1 sprig of rosemary
  • 1 dry, hot chile such as Arabol / seeds removed (optional)
  • 2 Tablespoons capers
  • 1/4 Cup sultanas (white seedless raisins)
  • 3 Tablespoons pine nuts
  • Salt and freshly ground black pepper

Directions

Pre-heat the oven to 500 degrees.

Place the peppers on the middle rack. Put a cookie sheet underneath them to catch any dripping. Roast for approximately 20 minutes until the skin is charred.

Remove into a bowl and cover with a towel until cool.

Peel the skins off and remove the seeds. Cut into 2 1/2 inch segments, season with salt and pepper and set aside.

Slice garlic as thinly as possible. Combine with anchovies, rosemary, and about 1/4 cup oil in a small sauté pan. (Add also the hot chili if using.)

Over low heat, cook until garlic begins to turn golden and anchovies dissolve. Add capers, pine nuts, and sultanas and increase heat until the capers 'flower'. Add breadcrumbs, toast to golden, and remove from heat.

Roll peppers in this mixture until completely coated. Sprinkle with chopped mint.

Arrange on a platter or plate individually. Serve at room temperature.

Pepperoni Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pepperoni Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Nutritional Facts

Total Fat
13g
20%
Sugar
9g
N/A
Saturated Fat
2g
9%
Cholesterol
3mg
1%
Protein
4g
9%
Carbs
21g
7%
Vitamin A
189µg
21%
Vitamin B6
0.4mg
21.5%
Vitamin C
153mg
100%
Vitamin E
4mg
19%
Vitamin K
16µg
20%
Calcium
48mg
5%
Fiber
4g
15%
Folate (food)
61µg
N/A
Folate equivalent (total)
73µg
18%
Folic acid
7µg
N/A
Iron
2mg
9%
Magnesium
36mg
9%
Monounsaturated
8g
N/A
Niacin (B3)
3mg
14%
Phosphorus
91mg
13%
Polyunsaturated
3g
N/A
Potassium
382mg
11%
Riboflavin (B2)
0.2mg
10.6%
Sodium
367mg
15%
Thiamin (B1)
0.2mg
11.8%
Zinc
0.9mg
5.7%

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