Anchovy And Capsicum Rolls

Anchovy and capsicum rolls are sophisticated finger food - best enoyed with a drink in hand.

The ingredient of Anchovy And Capsicum Rolls

• 1 large red capsicum
• 1 tsp olive oil
• 6 x 5mm thick slices day old ciabatta
• 6 good quality anchovy fillets such as ortiz drained
• 1 lemon thinly sliced
• 6 large salted capers rinsed

The Instruction of anchovy and capsicum rolls

• preheat oven to 200u00b0c and line 2 baking trays with baking paper coat capsicum in oil and place on a lined tray bake for 25 minutes turning occasionally until soft place in a plastic bag and cool
• meanwhile place bread on a tray top with another sheet of baking paper then weigh down with another tray bake for 15 minutes until crisp and light golden cool
• once the capsicum is cool peel then cut into 6 neat strips slightly larger than the anchovies pat dry with paper towel top each strip with an anchovy fillet and roll up tightly line the base of the anchovy tin or small platter with lemon slices and arrange the capsicum rolls on top top with a caper and serve on ciabatta toasts

Nutritions of Anchovy And Capsicum Rolls

fatContent: 94 166 calories
saturatedFatContent: 1 9 grams fat
carbohydrateContent: 0 5 grams saturated fat
sugarContent: 14 7 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 4 grams protein
sodiumContent: 3 milligrams cholesterol

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