Peperoni Arrotolati

Peppers and aubergines are the main players in the Pugliese cuisine. Peppers are fried, dried, regenerated, roasted, cooked with tomatoes, stuffed, grilled, preserved in vinegar ... there’s no limit to their versatility. I ate this dish for lunch in a trattoria in Lecce. It was so exhilaratingly good that I decided to make it for myself.