A classic Italian salad made with freshmozzarella, roasted red bell peppers and fresh basil. Recipecourtesy of chef Ken Calascione.
Recipe: Insalata di Mozzarella,Peperoni Arrostiti e Basilico
2 balls fresh mozzarella (fior di latte),about 1 pound total 4 large red bell peppers 16 large basil leaves Extra virgin olive oil Salt and freshly ground pepper
Roast the peppers in the oven or directlyon the range or grill, turning them once each side has evenlyblackened. Place the peppers in a paper or plastic bag and letthem cool.
Once the peppers are cool enough to handle,rinse them under cool water, peel off the skin, cut off the stems,then slice away the ribs and remove the seeds. Quarter the peppersby slicing them length-wise.
Slice the mozzarella balls into 1/4 inchthick pieces and arrange the slices on a serving plate alternatingthem with the pepper slices. Place the basil leaves in betweenthe mozzarella and pepper slices. Drizzle with extra virgin oliveoil, salt and pepper to taste, then serve.
Recipe courtesy of Chef Ken Calascione.
La prova del cuoco – Insalata di crespelline ai due profumi con rucola, bresaola e condimento delicato al basilicoIf the Insalata di Mozzarella,Peperoni Arrostiti e Basilico recipe was useful and interesting, you can share it with your friends or leave a comment.