Thursday, November 02, 2017

What is on the MENU this week Mozzarella and Red Peppers

Summer is coming and we are always on the lookout for interesting salads or antipasti after all this rich food in the media season and winter. Lynne was searching through her old River Cafe books which are a mine of inspiration and found this which just speaks of ripe summer and freshness
2 balls of fresh buffalo mozzarella - 2 large red peppers - 150g ripe cherry tomatoes - 4 Tablespoons of extra virgin olive oil - 4 plum tomatoes - 1 Tablespoon red wine or raspberry vinegar - 4 Tablespoons fresh basil leaves

Set the oven at 200⁰C. Toss the cherry tomatoes with 1 T of olive oil; season and roast in the oven for 15 minutes, then set aside. Put the whole peppers under the grill, turning regularly until the skins are black. If you have gas burners, you can do this on an open flame using tongs. Put them immediately into a plastic bag and seal, then allow them to cool. Remove them, rub off the black skin, remove the cores and the seeds and tear them into quarters. Slice the mozzarella. Quarter the plum tomatoes. Mix together the vinegar and remaining olive oil, season and pour over the tomatoes and pepper. Add the roasted cherry tomatoes and the basil. Top with the mozzarella. Season and serve. You could serve this on a bed of rocket and accompany with a plate of Parma ham, or Bressaola, or beef Carpaccio. If not Banting, then a crisp ciabatta might be necessary to soak up all the lovely juices. And a bottle of our wine of the week

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