- 20 Marinated Sardines
- 1 large red bell pepper
- 20 very small bocconcini (small mozzarella balls), or larger ones cut into pieces
- Minced fresh parsley leaves, garnish
- Small capers, drained, garnish
- Bring the marinated sardine fillets to room temperature while assembling the remaining ingredients.
- Roast the pepper on an open gas flame, turning frequently with tongs until all sides are charred black, 7 to 10 minutes. (Alternately, the pepper can be roasted under a broiler, or on top of a gas or charcoal grill.) Place in a plastic or paper bag, and let sit until cool enough to handle. Peel the pepper, make a slit down 1 side, and open flat. Remove the seeds and the stems. Cut into 20 thin strips.
- Place the bocconcini balls on a work surface. Wrap each with 1 sardine fillet, then with a red bell pepper strip, and secure with a toothpick. Place on a decorative platter. Drizzle with the sardine fillet marinating oil. Garnish with the chopped parsley and sprinkle with the capers.
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