Mozzarella in Beaker, Tomato and Basil
Mozzarella in Beaker, Tomato and Basil
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Finley, Marc O.
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Roasted Peppers with Mozzarella



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Bell Peppers, Washington, USA
Bell Peppers, Washington, USA
Photographic Print

Wild, Jamie &...
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Sylvia's Roasted Peppers
with Mozzarella

4 medium yellow and red bell peppers
2 tablespoons extra-virgin olive oil
18 garlic cloves, peeled and sliced
1/4 cup plus 1 1/2 teaspoons
balsamic vinegar
Leaves from 2 sprigs fresh thyme, or
1/4 teaspoon dried thyme
6 ounces fresh mozzarella cheese,
sliced as thin as possible
1/4 cup coarsely chopped Italian parsley,
basil or a mixture of the two
Freshly ground black pepper to taste

Roast the bell peppers directly over a gas flame or under broiler as close to
the heat as possible, turning, until charred all over, about 5 minutes. Enclose
the peppers in a paper bag and set aside for 10 minutes to steam. With a
small knife, scrape off the blackened skin; remove cores, seeds and ribs.
Rinse under running water. Slice peppers lengthwise into 1-inch strips.
In a small non-reactive skillet combine olive oil and garlic. Cover and cook
over very low heat until garlic is very tender, 7 to 10 minutes. Uncover the
pan, increase heat to moderate, and cook until browned, about 2 minutes.
Stir in the vinegar and thyme and cook for 1 minute.
To assemble, decoratively arrange pepper strips and mozzarella slices on 6 small plates. Spoon the caramelized garlic over the peppers and cheese and sprinkle with parsley and/or basil and black pepper. Serves 6.

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