Involtini de pepperoni(stuffed red bell peppers)

3 large yellow or red peppers
2 anchovies (optional), soaked in milk
olive oil
several tablespoons of finely chopped parsley
1 tablespoon each of capers, pine nuts, & soaked golden raisins

Soften the raisins in water 15 minutes and the anchovies in milk to remove the excess salt. Drain. Roast the peppers to blacken then on an exposed flame, then pop into a plastic bag in the freezer for 10 minutes to make for easy peeling. Peel and cut lengthwise into 4 strips. Scrape the seeds. In a bowl mix the drained and dried raisins, the roughly chopped anchovies, pine nuts and capers, parsley, and breadcrumbs, adding a few tablespoons of oil to help bind. Place a spoonful of filling on each strip and roll up to form a little roll, secure with a toothpick. Place the finished rolls in a lightly oiled baking pan and cook in a 350 oven for about 15 minutes. Serve warm, not hot, as an antipasto. Remove toothpick before serving. Filling is great in hollowed small tomatoes or any baby vegetables.

Fine Dining in a Casual Atmosphere.
450 West Van Buren (Highway 62 West),
Eureka Springs, Arkansas 72632
479-253-5282

International wine list,
15 by the glass available.