Fusilli di riso integrale con ragù di alici e peperoni | La Vialla

Ingredients

• 250 g Fusilli made with wholegrain rice
• 200 g yellow bell peppers
• 200 g red bell peppers
• 200 g fresh cleaned anchovy, or sardine fillets (or salted anchovies or sardines, to be cleaned and rinsed under running water)
• 100 g fresh rocket
• ½ red onion
• 7 tbsp Extra Virgin Olive Oil
• 1 glass Balsamico Bianco
• 2-3 fresh bay leaves (or 1 tsp of dried bay leaves)
• salt to taste
• white pepper to taste