Pmarinated eperoni and pecorino
Ingredients x 4
4 Bue horn peppers
1 clove of garlic
Fresh mint leaves dry parsley dry
1 lemon (juice) extra virgin olive oil salt sheep cheeses to taste to accompany.
For a less light version of the recipe, add:
1 handful of desalted capers
20 g Rustic breadcrumbs
8 black olives
25 g grated Roman pecorino
4 anchovies in oil
Preparation
Wash the peppers, cut them in half and remove seeds and filaments. Grill them on a plate already hot over medium heat, taking care to turn them often. Then transfer them to a paper bag for bread, close it well and let the peppers cool. In the meantime, prepare the marinade.
Pour 6 tablespoons of extra virgin olive oil in a bowl, add the sliced garlic, lemon juice, mint and parsley in small pieces and oregano.
Peel the peppers, cut them into strips and spread them on a serving plate. Pour the marinade over, add salt and pepper, cover and leave to marinate at least an hour in the refrigerator. Serve with a selection of sheep’s cheeses (here we have chosen two seasoned, one of which with pepper crust, but also try with soft pacorini).
For the richest version, prepare a mix with the capers, the olives, the rustic toasted breadcrumbs in the pan, the anchovies and the grated cheese, and sprinkle the grilled peppers once in the dishes.
The idea of the décor
Red pepper, pitosphorus green and porcelain white. A new Italian summer has served, but in this mise en place, in addition to the patriotic vein, we point out the choice of square lines both for the cutting board and for the dishes. PS on the Japanese table, where the alternation between round, square and rectangular shapes is in force, it would be very osé!
I woman © RESERVED REPRODUCTION