It’s clearly summertime. The holiday season that often gathers many guests around the family table. Now for red, yellow or green peppers, they all feature in our summertime salads and bring a colourful note like with my Peppers Provençale Art at… laclassedecuisine.com
Ingredients for 4 people:
- 4 large red peppers
- Olive oil
- Garlic thinly sliced or chopped
- fresh basil
- French Pesto, or Italian pesto
- 2 balls of mozzarella
Place the whole peppers on a rack or a baking tray. Put the peppers in the oven under the grill at 200 ° C (400°F). Turn the peppers every 7 to 8 minutes so that the skin becomes roasted.
Remove the peppers and let cool, then put them in a plastic bag and seal. After 15 minutes cut peppers into four take off the skin and seeds.
Choose a deep dish, cake mold type. Place the pepper in a row oiled dish. lightly salt and Brush with pesto, place basil leaves, slices or chopped garlic and then arrange the slices of mozzarella. Cover with olive oil. Repeat several times.
Once finished, cover and refrigerate several hours before serving. A nice way to enjoy it even more is with a good sourdough bread and some chilled beef Carpaccio !