Are you organizing a dinner with friends? An informal buffet? A Sunday brunch? Whatever it is, I recommend trying these bell peppers saltimbocca, a simple and ultra-tasty recipe that can really come to your aid. They are small cases of flavor that smell of summer. Behind their red and yellow appearance hides a soft cheese cream, enriched by the intense flavor of black olive pâté and the freshness of freshly picked basil. A soft, aromatic, and tasty bite, perfect as an appetizer for a dinner with friends. Try them and let me know: I bet one leads to another… and they won’t stay on the table for more than five minutes! At least that’s what happened in my house.
Other “saltimbocca” you might be interested in:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Bell Peppers Saltimbocca
- 1 red bell pepper
- 1 yellow bell pepper
- 3 oz goat cheese
- 0.5 oz black olive pâté
- 2 leaves basil
- sesame seeds
- salt
- black pepper
Tools
- 1 Baking tray
- 1 Tongs
- 1 Small bowl
- Toothpicks (optional)
Preparation of Bell Peppers Saltimbocca
Wash the bell peppers, place them on a baking tray, and bake in a preheated static oven at 392°F until they look like in the picture. Turn them occasionally on all sides with tongs. It will take about 30/40 minutes.
Then remove the stem and all the seeds and white filaments inside. Also, immediately peel off the skin (this will make your saltimbocca much more digestible) and let them cool completely.
In a small bowl, mix the goat cheese with the black olive pâté, basil leaves torn by hand, and a generous grind of black pepper. You will get a soft and velvety cream.
Cut the pepper fillets into strips not too wide, lightly salt them, and spread the flavored cream over them, then roll up to form a small roll. You can secure them with a toothpick “for beauty,” but they will stay closed perfectly even without.
Finally, sprinkle the bell peppers saltimbocca with sesame seeds and keep them in the refrigerator until it’s time to serve them. Enjoy! Paola
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