Wild Garlic Terrine with Pepperoni

Brush the peppers with half of the olive oil and place them on a baking tray covered with parchment paper. Bake for about fifteen minutes in the middle of the oven heated to 240 degrees Celsius, turning the peppers once on the other side. Remove, wrap briefly in damp kitchen towel, peel off, cut into quarters lengthwise, remove seeds.

Heat oil in a frying pan, sauté zucchini, add wine and let it boil. Reduce temperature, cover and cook zucchini for about eight minutes until soft.

Add wild garlic, crush and season.

Stir gelatine into the hot puree, cool in a baking dish. Refrigerate until mixture is slightly firm around edges, stir until smooth.

Stir cream cheese into the quantity, whip cream until stiff, fold in just under.

Filling: pour one-third of the quantity into the prepared mold. Place red pepper quarters, close together, on top of the quantity. Repeat process, using the yellow peppers, finishing with the remaining quantity. Wrap the overlapping plastic wrap, refrigerate the terrine for at least four hours.

Serve: Turn terrine out onto a platter, remove plastic wrap. Cut the terrine into slices about 2 cm thick and arrange on plates.

Serve with: toasted baguette

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