Sylvia's Roasted Peppers with Mozzarella
Source of Recipe
La Belle Cuisine
List of Ingredients
4 medium yellow and red bell peppers
2 tablespoons extra-virgin olive oil
18 garlic cloves, peeled and sliced
1/4 cup plus 1 1/2 teaspoons balsamic vinegar
Leaves from 2 sprigs fresh thyme, or 1/4 teaspoon dried thyme
6 ounces fresh mozzarella cheese, sliced as thin as possible *
1/4 cup coarsely chopped Italian parsley, basil or a mixture of the two
Freshly ground black pepper to tasteRecipe
Roast the bell peppers directly over a gas flame or under broiler as close to the heat as possible, turning, until charred all over, about 5 minutes. Enclose the peppers in a paper bag and set aside for 10 minutes to steam. With a small knife, scrape off the blackened skin; remove cores, seeds and ribs. Rinse under running water. Slice peppers lengthwise into 1-inch strips. In a small non-reactive skillet combine olive oil and garlic. Cover and cook over very low heat until garlic is very tender, 7 to 10 minutes. Uncover the pan, increase heat to moderate, and cook until browned, about 2 minutes. Stir in the vinegar and thyme and cook for 1 minute. To assemble, decoratively arrange pepper strips and mozzarella slices on 6 small plates. Spoon the caramelized garlic over the peppers and cheese and sprinkle with parsley and/or basil and black pepper. Serves 6.
|
|
member logon
