Pepper Salad (Insalata di Peperoni)
Instructions
If you prefer the peppers without skin cook them a little longer and let them cool in a plastic bag before you peel them.
Crush the garlic and put it in a bowl with oil and minced chili.
Cover and let stand.
Align the peppers on the plate and cook 15 minutes in hot oven to 200 degrees, turning once.
Let cool, remove the stem, seeds and white parts and cut the flesh into strips.
Cut the cheese and add to the peppers with olives, capers, cheese, a pinch of oregano and a few shredded Basil.
Add salt and mix well.
Strain the oil and pour over the peppers, then mix again and let stand 10 minutes before serving, stirring occasionally.
Ingredients and dosing for 4 persons
- 2 large and fleshy red tomatoes
- 1 big and fleshy yellow pepper
- 150 g of sweet provolone cheese
- 100 g of olives in olive oil
- 1 tablespoon of pickled capers
- 1 chili
- 1 clove of garlic
- 4 tablespoons of olive oil extra virgin
- Basil
- Oregano
- Salt