Paprika Pepelonata salad
It's easy to make some grilled paprika the day before.
For mozzarella cheese, we recommend buffala, made from buffalo milk.
For mozzarella cheese, we recommend buffala, made from buffalo milk.
How to make it
1
Bake the paprika in an oven at 200°C for 40-50 minutes until the surface is burnt.
2
[1] is cooled in cold water to remove the skin and seeds. Tart it into sizes that are easy to eat.
3
Put [2] in a bowl of A-combined, mix and chill in the fridge.
4
Cut the buffala into bite-sized pieces, sprinkle with salt and pepper and serve on a plate.
5
Place [3] on top of the buffala, place arugula, and finish with parsley, parmesan cheese and olive oil.
Materials 1 person
-
- Paprika red and yellow
- 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 Buffala
- 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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