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ROASTED PEPPERS WITH CAPERS AND MOZZARELLA
Flavorful roasted peppers are tossed with capers and sparkling mozzarella – the precise summer salad!


candy Sunshine and sticky, sweat glistened pores and skin promised for the following couple of months. I want the kingdom of my pedicure turned into in higher shape to welcome this lovely season. Sorry approximately that summer season: I do love you so!


here in NYC we’ve had a roller coaster experience of temperatures; along with days that blistered with warmness like mid August to rainy days so chilly you would swear it become the beginning of October. This weather has a few severe bipolar tendencies.

Elements
  • 6 bell peppers (if you may get a mix of colours, go for it)
  • 1/four cup red wine vinegar
  • 1 clove garlic, minced
  • Salt, to flavor
  • Freshly floor black pepper, to flavor
  • 2 tablespoons more-virgin olive oil
  • 2 tablespoons capers, drained


Instructions
  1. Roast the peppers: Preheat the oven to four hundred stages. Line peppers on a huge baking sheet and roast them for forty five mins to one hour, the usage of tongs to rotate them 1/4 of the manner, rotisserie-fashion, every 15 minutes. It’s safer to increase the cooking time than shorten it, as the skins will handiest come off effortlessly in the event that they’re fully cooked.
  2. when they’re fully roasted, cover the pepper tray with every other piece of foil and let the peppers cool. after they’re cool enough to deal with, get rid of the skins. put off seeds and slice sections of pepper into 1/four-inch extensive strips.
  3. Toss peppers with pink wine vinegar, garlic and some pinches of salt. cowl and allow marinate for an hour or in a single day (and as much as 4 days) inside the fridge.
  4. To serve, set up peppers on a plate. alter seasonings, including salt, freshly floor black pepper or extra vinegar, to taste. Drizzle with olive oil, sprinkle with capers and parsley and set up mozzarella over salad.

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