Eugenio Maiale: peperoni ripieni di tonno

Ingredienti

• 2 tbsp olive oil
• 1/2 white onion, finely chopped
• 1 garlic clove, finely chopped
• 125 gm (1 1/2 cups) fine fresh breadcrumbs from crusty sourdough bread
• 375 gm canned tuna in oil, drained (see note)
• 80 ml (1/3 cup) milk
• 2 eggs, lightly beaten
• 2 tbsp coarsely chopped flat-leaf parsley
• 1 tsp lemon juice
• 12 bella rosso, tops removed, seeds and membrane discarded (see note)
• 40 gm butter, melted
• To serve: extra-virgin olive oil

Preparazione

1. 1

   1.: Preheat oven to 180C. Heat olive oil in a small saucepan over medium heat, add onion and garlic, stir occasionally until transparent (3-5 minutes). Remove from heat and cool.

2. 2

   2.: Combine two-thirds of the breadcrumbs with tuna, milk, eggs, parsley, lemon juice and onion mixture in a bowl, season to taste and divide evenly among capsicum.

3. 3

   3.: Combine melted butter with remaining breadcrumbs and sprinkle over capsicum, then roast until golden (12-15 minutes). Serve with a drizzle of extra-virgin olive oil.