Paprika Pepelonata salad
It's easier if you prepare the roasted bell peppers the day before.
For the mozzarella cheese, I recommend buffalo mozzarella.
For the mozzarella cheese, I recommend buffalo mozzarella.
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
Materials1 person
-
- Red and yellow bell peppers
- 1 each
-
[A]
-
Ardoino
Extra Virgin Olive - 1 tablespoon
-
Ardoino
-
- salt
- A little
-
- Chopped parsley
- 1 tablespoon
-
- minced 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 arugula finishing
- Appropriate amount
-
- parsley for garnish
- Appropriate amount
-
- For finishing with Parmesan cheese
- Appropriate amount
-
- Ardoino Extra Virgin Olive Oil
for Finishing
- Appropriate amount
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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