Recipe By Chef Stuart Lane | Spinasse & Artusi
Chef Stuart Lane knows more than a thing or two about Northern Italian classics, and he’s got some ideas on how to beef up a really traditional Northern Italian dish, that usually features tuna: Peperoni con Salsa Tonnata. In case you don’t know Italian, the only thing lost in translation here is the fish. Instead of Roasted Peppers with Tuna Sauce we will be stuffing Fire-Roasted Peppers with Braised Oxtail. The Substitute: Beef Oxtail, braised in an umami-rich red wine sauce is delicious on its own, or Chef Stuart would even serve it over fresh pasta or maybe risotto. But stuffed into roasted red peppers, this is a bundle of beefy goodness.
If you have a gas stove top, turn the flame to medium-high heat and put the peppers directly in the flame, turn occasionally until evenly charred. If you have an electric range, put the peppers on an oven safe pan and use the broiler setting on high, turning the peppers occasionally until evenly charred. Immediately put the charred peppers in a paper bag and close tightly. Wait 15 minutes and then peel off the blackened skin of the pepper, wipe with a paper towel. Once cleaned, cut off the stem end (the wider end), remove the seeds while keeping the pepper as whole as possible. Season inside and out with a little salt. Lightly coat the pepper with EVOO and set aside to stuff later.
Add the egg yolks, garlic and 2 tablespoons of the lemon juice to a food processor. Start the machine and slowly drizzle the oils into the machine. Add the lemon juice 1 tablespoon at a time to thin it out occasionally. Once the oil is completely combined you should have a mayonnaise consistency. Season with salt, pepper and add more lemon juice to taste. Stir in the chopped capers. Store aioli in refrigerator and enjoy extra in place of traditional mayonnaise.