insalata di mozzarella, peperoni arrostiti e basilico
salad of fresh mozzarella, roast peppers and basil
2 balls fresh mozzarella
4 large red bell peppers
16 large basil leaves
extra virgin olive oil
salt and freshly ground pepper
Roast the peppers in the oven or directly on the range or grill, turning
them until each side has evenly blisteed. Place the peppers in a paper
or plastic bag and let them cool.
Once the peppers are cool enough to handle, peel off the skin and cut
off the stems, then slice away the ribs and remove the seeds. Quarter
the peppers by slicing them length-wise.
Cut the mozzarella balls into 1/4 inch thick slices and arrange them on
a serving plate alternating them with the pepper slices. Place the basil
leaves in between the mozzarella and pepper slices.
Drizzle with extra virgin olive oil, salt and pepper to taste, then serve.
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