Tonnato peppers
3 servings
60 minutes
This is how tonnato peppers are prepared in the Moscow restaurant "Dom 16".
1
Send the peppers to the oven preheated to 180-200 degrees for 15-20 minutes. Remove the cooked peppers from the oven, cover with foil, and let them cool. After that, peel off the skin.
- Red sweet pepper: 3 pieces
2
Prepare the marinade. Combine sugar with hot water to make a syrup. Add cardamom, star anise, black pepper to the hot syrup and pour in white wine vinegar.
- Sugar: 150 g
- Water: 150 ml
- Cardamom: 1 g
- Star anise: 7 g
- Black peppercorns: 7 g
- White wine vinegar: 125 ml
3
Pour the peppers with marinade and let them sit for 3-4 hours.
- Red sweet pepper: 3 pieces
4
Prepare the sauce. Put tuna, anchovies, and capers in a bowl, add black pepper to taste. Blend until smooth.
- Canned tuna in brine: 135 g
- Anchovies: 10 g
- Capers: 10 g
- Ground black pepper: to taste
5
Mix. Combine with chilled olive oil, homemade mayonnaise, and balsamic cream.
- Homemade mayonnaise: 200 g
- Balsamic glaze (crema): 10 g
6
Assemble the dish: arrange the peppers on a plate in a random order. Pour sauce over them. Add a few drops of olive oil on top and garnish with arugula, basil, and capers.
- Red sweet pepper: 3 pieces
- Capers: 10 g
- Rocket (arugula): to taste
- Basil: to taste
