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  • Prep time 45 '
  • Total time 1500 '


  • 8 baby peppers (any colour available)
  • 1 tbsp olive oil (for the peppers)
  • 1 tsp salt
  • 80 g Philadelphia Light
  • 1 sweet preserved lemon, finely chopped
  • 2 tbsp chervil, finely chopped
  • 1 tsp sweet smoked paprika
  • 6 pitted black olives, finely chopped
  • 150 ml olive oil (for the Parma ham rolls)
  • 3 dried red chillies
  • 2 bay leaves
  • 1 lemon (zest of)
  • 10 peppercorns
  • 8 slices parma ham
  • 100 g Philadelphia Light
  • 2 sprigs thyme, chopped
  • 2 cloves garlic, grated
  • 3 tbsp chopped parsley
  • black pepper
  • 8 chives, blanched in boiling water
  • 150 g marinated mixed olives
  • Grilled artichokes hearts, peppers and courgettes
  • 100 g marinated anchovies
  • Grilled Focaccia bread


  • Preheat the oven to 190 °C. To prepare the peppers. Cut the top of the peppers and scoop out the inside using a tea spoon. Place them onto a baking sheet, drizzle with the olive oil and sprinkle with the salt. Place into the oven for 15 mins, until the peppers are starting to go soft. Remove and leave to cool.
  • Make the filling by either hand chopping or blitzing the Philadelphia, preserved lemon, chervil, paprika and olives all the ingredients together. Season well and place the mixture into a piping bag. Fill each pepper to the top with the mixture. These can be eaten as they are.
  • To prepare the Parma ham rolls, flavour the olive oil by heating it very slightly in a pan and adding the dried herbs, spices and lemon zest. Turn off the heat and leave to infuse.
  • Make the filling for the rolls by adding the grated garlic to the Philadelphia with the chopped thyme and parsley. Season with salt and pepper.
  • Lay the Parma ham out in front of you, spoon on a teaspoon of the filling. Roll the ends up to secure the filling in place, the roll into a parcel. Tie a blanched chive around the parcel to hold it all together.
  • Once all the parcels are rolled, lay into an airtight jar and cover with the infused oil. Leave to marinade for a day or so before serving with the peppers and other antipasti accompaniments.


  • You can marinate the filled peppers for a few days to give them a stronger more intense flavour. Place them into a clean airtight container or jar and cover with the marinade for the Philadelphia Parma ham rolls.This will keep for up to a week in the fridge.
  • A jar of antipasti such as these is also great to sell in a pub or restaurant around Christmas time.

Nutritional Information

Typical values Per Recipe
Energy 5276.0 kj
Energy 1260.0 kcal
Fat 96.0 g
Carb 46.8 g
Protein 55.8 g
Saturated fat 34.8 g
Salt 30.0 g
Dietary fibre 12.0 g
Sugars 31.2 g