Paprika Pepelonata salad
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
- 1 tablespoon
-
- 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
-
- For finishing olive oil
- Appropriate amount
