Recipe for 7 people
Ingredients for the pepper mousse
- 3 red Carmagnola peppers
- 1 yellow Carmagnola pepper
- Half small yellow onion
- Half a clove of garlic
- 100gr. of whipping cream
- 1 ½ sheets of gelatin
- 25gr. of butter
- Salt, pepper and extra virgin olive oil to taste
Ingredients for the tuna mousse
- 100gr. of tuna
- 100gr. of philadelphia cheese
- 50gr.of butter
- 3 anchovies
- 6 capers
Ingredients for the meringue
- 1 egg white
- 1 teaspoon of anchovy sauce
- 1 teaspoon of sugar
- 1 pinch of salt
Ingredients for the anchovy sauce
Three tablespoons of extra virgin olive oil
Cook the peppers. Wash the peppers, dry them with paper towels, baste them with extra virgin olive oil and bake them at 200 ° C for 30 minutes. Once cooked, remove them from the oven and let them cool at room temperature, and in the meantime prepare the meringue.
For the meringue, beat the egg whites until stiff with a pinch of salt, add sugar and continue to beat until it is dissolved. Line the baking tray with baking paper and
spread the meringue very thin (about 3 mm), then with the help of a brush sprinkle the anchovy sauce on the meringue, then put it in the oven at 100 ° C for about 2 hours.
For the tuna mousse, put the tuna, philadelphia cheese, anchovies, capers and butter at room temperature in a blender. Mix for about 1 minute and check that everything is well blended. Line a rectangular mould (30 × 8 cm) with plastic wrap and pour in the tuna mousse, level it with a spoon. Put it in the refrigerator to firm.
For the pepper mousse, peel the peppers, which by now should be lukewarm. Mince the onion and garlic together and brown them in olive oil, add two red peppers
coarsely chopped, add salt and pepper, cook for a few minutes and add the gelatin sheets, which you have previously soaked in cold water for ten minutes. Blend the whole mixture with the immersion blender and cool it by immersing the container in a bowl with water and ice. Meanwhile, whip the cream with a pinch of salt so that it is not too stiff and, when the pepper cream is cool, add the cream a tablespoon at a time, stirring from bottom up, until it is completely blended. Finally pour the pepper mousse on top of the tuna mousse and put in the refrigerator to firm for at least three hours before taking out of the mould.
For the anchovy sauce put an anchovy and the olive oil in a glass and blend with the immersion blender.
Garnishing and presentation of the dish
Dice the remaining red and yellow peppers and dress with extra virgin olive oil, salt and pepper. Take the mousse out of the mould very carefully, cut it in 4 × 8 cm rectangles. Place the mousse rectangles at the center of the dish, put over the diced peppers, pour the anchovy sauce around the mousse and garnish with the meringue.
You can also add lamb’s lettuce and chopped parsley to garnish.