Pepperoni with buffalo mozzarella

Name: pepperoni with buffalo mozzarella
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 4 yellow peppers; 6 el extra virgin olive oil; 2 onions in half rings; 2 toes garlic in wafer thin slices; 1 el white balsamic vinegar (bottle 250 ml); 2 el capers jar 100 g; 2 bags Mozzarella di bufala (a 125 g)

A tasty Italian recipe. The side dish contains the following ingredients: yellow peppers, extra virgin olive oil, onions (in half rings), garlic (in wafer thin slices), white (balsamic vinegar (250 ml bottle)), capers (100 g) and mozzarella (di bufala ( a 125 g)).

Ingredients

Kitchen Stuff

baking paper

Directions

Preheat the oven to 225 ° C. Cut the peppers into four. Remove the seed strips and place the pieces of pepper with the skin side up on a baking sheet covered with parchment paper. Roast the pepper for about 25 minutes in the oven until the skin turns black. Place in a sealed plastic bag or pan for 10 minutes. Remove the sheets from the peppers. Cut the bell pepper into strips.
Heat 4 tbsp oil in a frying pan and fry the onion and garlic over low heat for 5 min. Add the peppers, vinegar and salt and pepper to taste. Leave to simmer for 5 minutes on low heat. Divide the vegetables on a low scale, sprinkle with the capers and allow to cool to room temperature.
Break the bread roll mozzarella into pieces and place on the salad. Drizzle with the rest of the oil.