INGREDIENTS

200 g of bresaola

2 peppers in oil

2 tablespoons of salted capers

1 lemon

pepper

PREPARATION

Drain the peppers from the oil and cut them into strips.

Desalt the capers in a bowl of cold water and then squeeze them.

On each slice of bresaola place two pepper fillets and some capers.

Roll up and arrange on a serving plate.

Sprinkle the rolls with the lemon juice passed through a colander

Season them with a pinch of pepper.