| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
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| insalata di mozzarella, peperoni arrostiti e basilico salad of fresh mozzarella, roast peppers and basil ingredients: 2 balls fresh mozzarella 4 large red bell peppers 16 large basil leaves extra virgin olive oil salt and freshly ground pepper |
| text, recipes and original photographs copyright © 2000-2005 ~ la cucina eoliana e siciliana ~ all rights reserved special thanks to adam butler for the use of his photographs alberto@lacucinaeoliana.com |
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| 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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