Monday, January 14, 2013

Marinated Romano peppers with mozzarella

Marinated Romano peppers with mozzarella

Adapted from Ottolenghi :the cookbook

Serves 6


6 romano peppers
120ml olive oil
2.5 tbsp finely chopped coriander
2.5 tbsp finely chopped flat leaf parsley
1 garlic clove, crushed
3 tbsp cider vinegar
100g rocket or watercress or baby spinach
200g of mozzarella
sea salt and black pepper

Spread the peppers out on a roasting tray, drizzle with 2 tbsp olive oil and sprinkle with salt and pepper.Mix well and roast for 15 minutes at 200 degree

While the peppers roast, mix the parsley, coriander, garlic and vinegar and 80 ml of the olive oil - season to taste

Put the warm peppers in a bowl and spoon the marinade over it - leave at room temperature for at least 2 hours

To serve, spread the greens out on a plate and lay over the peppers
Spoon the remain marinade over the peppers and break your cheese into chunks over the peppers. 

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