Sara Ramen

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.

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“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

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“Step 1: ”

Preheat the oven to 180*C and generously brush the base and edges of a baking dish with olive oil.

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“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.

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“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.

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“Step 4: ”

Slice the tops off the peppers and remove the seeds and white pith.

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“Step 5: ”

Brush the outside of each pepper with olive oil before packing in the filling and arrange on onto the baking dish.

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“Step 6: ”

Brush olive oil over the pepper tops and place them over the filling-stuffed peppers.

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“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.

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“Buon appetito x”