Time: 45 minutes
- 1 bell pepper
- 2 slices of pan bauletto
- 100 ml of milk
- 1 slice of smoked cheese
- Breadcrumbs to taste
- 50 gr grated parmesan
- 1 jar of Sulpizio truffle and mushroom cream
- Extra virgin olive oil
- Salt to taste.
- Pepper as needed.
First you have to roast the pepper in the oven at the maximum temperature for about 15 minutes and then gently remove the peel making strips at least 7 cm wide. Smaller or broken pieces of pepper will be used for the filling.
In a bowl, combine the slices of pan with milk, two tablespoons of cream of mushrooms and truffles, pieces of broken pepper cut into cubes, oil, salt and pepper.
Take the peppers, and place them on a shelf starting to spread adding the diced scamorza.
Once finished, take the end of the pepper and wrap it around itself to close it.
Place the pepper rolls in a pan with a drizzle of oil on the base, sprinkle with breadcrumbs and Parmesan, pepper and a drizzle of oil. Bake them in a preheated oven at 170 degrees for about 15 minutes.
The dish should be served hot to enhance all the flavors and make the scamorza cheese spun.