Pepper boats with arugula and speck

Ingredients

• 4 medium-sized bell peppers
• 12 anchovy fillets in oil (optional)
• 100 g of grated pecorino sardo
• 100 g of lightly aged cheese (such as scamorza, fresh asiago, young fontina, or whatever is left in the refrigerator)
• 3 to 4 capers per container
• One fresh can of rocket
• 100 g of speck, cut into single slices
• salt
• pepper (optional)
• extra virgin olive oil

Remove the seeds from the bell peppers and cut them into large strips (three strips per pepper). Briefly blanch them in the microwave at 750W for 15 minutes, or in a saucepan over medium heat. They should only be blanched, not fully cooked: avoid grilling or cooking them for too long over high heat.

Once the pasta is cooked, place a portion on a plate and gently press it down, without tearing it. Top with pecorino cheese, a thin slice of the chosen cheese, a few anchovies, some capers, and a pinch of salt (and pepper, if you like). Close the container.

Grease a baking dish and place the trays inside.

Bake in a preheated oven at 250 °C for 10 minutes.

Meanwhile, cut the speck into thin strips and fry them in a frying pan until they are crispy.

To serve, arrange the rocket leaves at the bottom of 4 plates, place 3 ramekins on each plate, and then distribute the speck strips. Season very lightly with salt and pepper, and drizzle with extra virgin olive oil.