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A Turtle in the Kitchen
Puffed pointed peppers with mozzarella and basil oil
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Peel the garlic and divide the garlic into four parts.
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Pack the peppers with a double layer of aluminum foil.
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Put them in the oven and let them pop for half an hour.
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Then switch off the oven and leave it in the oven for another half an hour.
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Meanwhile, roast the pine nuts.
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a dry frying pan on high heat.
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Bring a saucepan with water to the boil.
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and prepare a bowl of ice-cold water.
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Keep some nice basil tips to garnish.
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Blanch the rest for five seconds in the boiling water.
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Spoon the basil with a skimmer.
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in ice cold water and then pat dry well.
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Blanch the garlic for twenty seconds.
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the boiling water and then rinse cold.
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Blender the olive oil with the garlic and blanched.
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basil.
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Let this stand for a maximum of half an hour and filter the oil.
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Remove the stem, seeds and the skin of the peppers.
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Cut them into thick long strips and place them as a wide track on a plate.
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Sprinkle with salt and freshly ground pepper.
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Tear the mozzarella into large pieces and spread over the peppers.
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Sprinkle with pine nuts, drizzle with balsamic vinegar and basil oil.
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Garnish with the basil leaves.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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