Paprika Pepelonata salad
It's easier to make the roasted peppers the day before, and
we recommend bufala mozzarella, made from buffalo milk.
we recommend bufala mozzarella, made from buffalo milk.
How to make it
1
Bake the peppers in a 200°C oven for 40-50 minutes until browned on top
2
Cool [1] in cold water and remove the skin and seeds. Tear into bite-sized pieces
3
Add (2) to the bowl containing A, mix, and chill in the refrigerator
4
Cut the bufala into bite-sized pieces, sprinkle with salt and pepper and arrange on a plate
5
Place (3) on top of the bufala, top with arugula, and finish with parsley, Parmesan cheese, and olive oil
Materials 1 person
-
- Red and yellow paprika
- 1 each
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- salt
- A little
-
- Mince parsley
- 1 tablespoon
-
- Chop garlic
- 1/2 tsp
-
- Lemon juice
- 1 tsp
-
- Balsamic Vinegar
- 1 tsp
-
- Mozzarella cheese bufala
- 50g
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- For finishing arugula
- Appropriate amount
-
- For minced parsley
- Appropriate amount
-
- For finishing parmesan cheese
- Appropriate amount
-
-
Olive oil
finishing
Aldoino extra virgin
- Appropriate amount
-
Olive oil
finishing
[PR]
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