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Puffed pointed peppers with mozzarella and basil oil
 
 
4 ServingsPTM75 min

Puffed pointed peppers with mozzarella and basil oil


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Directions

  1. Preheat the oven to 180 ° C.
  2. Peel the garlic and divide the garlic into four parts.
  3. Pack the peppers with a double layer of aluminum foil.
  4. Put them in the oven and let them pop for half an hour.
  5. Then switch off the oven and leave it in the oven for another half an hour.
  6. Meanwhile, roast the pine nuts.
  7. a dry frying pan on high heat.
  8. Bring a saucepan with water to the boil.
  9. and prepare a bowl of ice-cold water.
  10. Keep some nice basil tips to garnish.
  11. Blanch the rest for five seconds in the boiling water.
  12. Spoon the basil with a skimmer.
  13. in ice cold water and then pat dry well.
  14. Blanch the garlic for twenty seconds.
  15. the boiling water and then rinse cold.
  16. Blender the olive oil with the garlic and blanched.
  17. basil.
  18. Let this stand for a maximum of half an hour and filter the oil.
  19. Remove the stem, seeds and the skin of the peppers.
  20. Cut them into thick long strips and place them as a wide track on a plate.
  21. Sprinkle with salt and freshly ground pepper.
  22. Tear the mozzarella into large pieces and spread over the peppers.
  23. Sprinkle with pine nuts, drizzle with balsamic vinegar and basil oil.
  24. Garnish with the basil leaves.

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Nutrition

0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g

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