4 red or yellow peppers - 200 g./7
oz. rice - 200 g./7 oz. tuna in oil - pinch parsley - tbsp.
parsley - clove garlic - 2 anchovy fillets - oil - salt
Boil rice until al dente in salted
water, drain, place in a tureen. Gently sauté garlic in a little
oil, remove when golden, add anchovy fillets, capers and chopped
parsley, leave to acquire flavor for 2 minutes and dress rice,
adding drained, chopped tuna; mix and leave to stand. Rinse
peppers, remove stalks and internal white parts with a knife;
stuff with rice and arrange in a Pyrex dish lined with oil;
cook in oven at 200 for 25-30 minutes sprinkling with a trickle
of oil if necessary.
N.B. Ingredients are given for 4 portions.
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Thurgau Atesino
Santa Margherita
Lively white wine; sharp
bouquet with green notes of mint, rosemary and candied
lime; cook, fresh and aromatic flavor.
Serve cool at:
8°-10° C.
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