Rolls of red peppers, ricotta and “Ricciolose” anchovies with capers



Wash the peppers and peel them with a vegetable peeler. Remove the stalks and cut each one into 6 pieces lengthwise.
Cook them in salted boiling water and acidified with vinegar for 5 minutes. Drain gently and allow them to cool on a tea towel.Finely chop two fillets of anchovies and ​​some chives and mix with the ricotta. Season with salt and pepper as you wish.
Put the mixture in a pastry bag and fill each pepper strip on the inside, then roll them up and place them on the serving plate.

To serve

Serve three rolls per person, with a “ricciolose” anchovy with capers on top, decorate with a thyme sprig and finish it with a drizzle of emulsion of oil, salt and pepper.