Pepper skin ravioli with tuna and green olives

Pier Bussetti

For 4 people
400 g of peppers
125 g of tuna in oil
10 g of green olives
1 g of Gellan
10 g of scallion
50 g of salted capers
3 g of parsley
1 lemon
100 ml of extra virgin olive oil
1 g of black pepper
2 g of fine salt
16 of rocket leaves


Wash the peppers and roast them in the oven. When they are cooked, peel and bend them and spoon the pulp into a fine strainer over a bowl to collect the vegetable water.

Take 50 ml of liquid, season with salt and add the Gellan. Blend with a hand blender. Heat the mixture and spread it on a tray, trying to obtain the thinnest possible sheet of gelatine. Store at room temperature.

Take the roast pepper pulp and leave it to flavour in a pan with a scallion fried gently in a little olive oil. Cook for 10 minutes, blend again, add some salt and then sieve it. The result must be a very fine, even purée.

Rinse the salt off the capers and spread half on a baking tray. Dry at 80 °C for 24 hours. When the capers are thoroughly dry, grind them into a powder. Take the remaining capers and blend in a mixer with a little water and oil, making an emulsion. Set it to one side.

Blend the tuna in oil, the pitted olives and the parsley to obtain a soft, even consistency. Add salt and lemon juice to taste. Spoon into an icing bag with a medium-sized smooth nozzle.

Cut out 6 cm diameter circles of gelatine with a smooth cutter; fill them with the tuna mixture and fold in half. Set to one side.

Sprinkle some roast pepper purée on the plate and lay the half-moons on it; add a few drops of caper emulsion, the rocket leaves and a little olive oil.

Complete the preparation with a little freshly ground black pepper.