3 red peppers
3 yellow peppers
250 g of Fontina ripe cheese
250 g of Vialone rice
1 bechamel sauce ready
extra virgin olive oil to taste
Recommended wine: Rosé Sparkling “Rose Mari”
Clean and wash the salad and cut out the leaves intact. Wash the peppers, cut them in half and remove seeds and the interiors. Wash and peel the potatoes. Wash the celery ribs and remove the hardest parts. Cut the cheese into small pieces after having removed the peel. Boil the rice and then drain. Bake with steam potatoes and celery. Place the peppers in the oven at 150°C, then cool down to room temperature and then peel off the skin. Cut them into strips and then pass them in a pan with a little oil and let them dry, stirring occasionally and adding a little hot water if necessary to prevent them from sticking to the bottom of the pan. Combine potatoes with peppers and celery all cooked and move everything in the blender to create a smooth cream and keep it warm. Heat the cheese in a bain-marie for about ten minutes to melt it gently, then pour it into a bowl with the rice. Making rice and cheese dough and divide it into many small portions. Cook the leaves of lettuce steam, drain and fill each leaf with a portion of rice and cheese. Close the rolls well then fixing them with a toothpick and place in a baking dish greased with oil covering the surface with the white sauce. Switch the baking dish in the oven at 170 C degrees and bake for fifteen minutes. Serve the rolls with pepper sauce on top warm or hot. It can also be a second light course. N.B. I usually do not put salt on these rolls because they are already tasty; if you want you can add salt and pepper before it goes into the oven.