Mozzarella peppers with chunky Italian dressing
Visit your deli counter and make a special plate to share
1
rating
Difficulty and servings
Serves 2
Easily doubled
Preperation and cooking times
Prep 5 mins
Cook 20 mins
- Heat oven to 220C/fan 200C/gas 7. Cut the peppers in half, scoop out the seeds and white membranes with a spoon and discard. Drizzle the peppers with a little olive oil from the tomato jar, rub all over and season generously. Roast for 20 mins until softened and starting to char.
- Roughly chop the tomatoes and olives, then mix in a small bowl with 2 tbsp oil from the jar. Cut 4 anchovies lengthways, giving 8 thin strips, then add to the bowl along with the basil leaves. Season with black pepper. Keep the rest of the anchovies in an airtight container in the fridge for up to a week.
- Take the peppers out of the oven and turn the grill to High. Pour any juice out of the peppers, then spoon in a little of the olive mix. Snuggle a mozzarella half into each pepper and return to the roasting tin. Grill for about 3 mins until the top of the cheese has just softened, but not melted. Put the antipasti on a serving platter and add the peppers. Spoon over the rest of the olive mix and splash with a little balsamic vinegar. Enjoy with bread and a glass of wine.
Serving tip
The beauty of this way of eating is that you're free to mix and match. Try serving the peppers with salami, crumpled slices of prosciutto, marinated artichokes and thinly-sliced toasted ciabatta.
Per serving
647 kcalories, protein 28g, carbohydrate 13g, fat 54 g, saturated fat 23g, fibre 5g, salt 3.69 g
Recipe from Good Food magazine, April 2007.
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http://www.bbcgoodfood.com/recipes/3572/
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Ingredients
- 2 red peppers
- 5 sundried tomatoes , in olive oil
- handful good-quality olives
- 85g can anchovies , in oil
- small bunch basil , leaves torn
- 2 x 125g balls buffalo mozzarella , drained and halved
- balsamic vinegar
- selection of antipasti
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A traditional starter dish infused with the tastes of Italy - perfect with warmed bread
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Difficulty and servings
Serves 2
Easily doubled
Preperation and cooking times
Prep 5 mins
Cook 20 mins
Great with a glass of wine
Ingredients
- 2 red peppers
- 5 sundried tomatoes , in olive oil
- handful good-quality olives
- 85g can anchovies , in oil
- small bunch basil , leaves torn
- 2 x 125g balls buffalo mozzarella , drained and halved
- balsamic vinegar
- selection of antipasti
Per serving
647 kcalories, protein 28g, carbohydrate 13g, fat 54 g, saturated fat 23g, fibre 5g, salt 3.69 g
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16 February 2008
Beth rated and commented on this recipe
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