A beautiful lunch in Margaret River with Faithfull Girl Sara Ramen and Friends. Follow along while she shares with us her favourite recipe for Peperoni ripieni di tonno.
“What You Will Need: ”
*1 aubergine, diced into cubes and roasted in olive oil and salt
*1 zucchini, diced into cubes and roasted in olive oil and salt
*180g stale white bread, thickly sliced with any hard crusts removed
*70g black olives, pitted and chopped
*2 tablespoons of capers, rinsed
*180g of tuna in olive oil, drained
*3-4 anchovies, in oil and finely chopped
*A good handful of ripe vine tomatoes, softly squeezed and chopped
*100g fresh mozzarella, chopped
*45g parmesan, grated
*A few basil leaves, torn
*A small handful of parsley, chopped
*sea salt for seasoning
*1 egg, beaten
*6-8 small peppers
*olive oil for brushing
“Step 1: ”
Preheat the oven to 180*C and generously brush the base and edges of a baking dish with olive oil.
“Step 2: ”
Soak slices of bread in a bowl of water for 10 minutes. Squeeze liquid out of the bread and place into a large bowl.
“Step 3: ”
Add the aubergine, zucchini, olives, capers, tuna, anchovies, tomatoes, mozzarella, parmesan and herbs to the bowl and mix. Season with sea salt and stir through the beaten egg.
“Step 4: ”
Slice the tops off the peppers and remove the seeds and white pith.
“Step 5: ”
Brush the outside of each pepper with olive oil before packing in the filling and arrange on onto the baking dish.
“Step 6: ”
Brush olive oil over the pepper tops and place them over the filling-stuffed peppers.
“Step 7: ”
Bake for 45- 60 minutes. Checking from the 45-minute mark. Cover the dish with foil if the tops begin to take on too much colour, the peppers should be tender.