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● Crêpe Wraps with Salami, Peppers and Olives
2 tablespoons extra-virgin olive oil
2 red bell peppers, seeds and inner white ribbing removed, julienned
2 yellow bell peppers, seeds and inner white ribbing removed, julienned
2 green bell peppers, seeds and inner white ribbing removed, julienned
2 cloves garlic, minced
salt and freshly ground pepper
24 thin slices salami
12 savory crêpes
1⁄2 cup capers, packed in salt, rinsed
1⁄2 cup oil-cured black olives, pitted and sliced
Preheat the oven to 350°. In a skillet over medium heat, warm the olive oil. Add the bell peppers and garlic, season with salt and pepper and sauté until the peppers begin to soften, about 15 minutes. Meanwhile, arrange the salami slices on a baking sheet lined with parchment paper. Transfer to the oven to warm for 5 minutes. Remove the salami slices from the oven and place 2 slices on each crêpe. Arrange the peppers, capers and olives on the center of each crêpe. Fold the bottom flap of the crêpe over the filling, and fold the edges toward the center to make a wrap. Serve in pairs. ● Serves 6
Wine
Suggestion, Dry aromatic white: Greco di Tufo