Saturday, October 11, 2014

Marinated Romano Peppers with Buffalo Mozzarella

Somehow with work travel, I seem to have missed most of the pepper season. Luckily, I managed to catch some beautiful looking peppers still at the farmers' market. Initially I was disappointed that my bag of lovelies wasn't all bell peppers, but then I stumbled across this recipe (and bonus we had leftover arugula and buffalo mozzarella in the fridge!). Thin skinned peppers such as romanos work great in this recipe since they aren't peeled. I think ghost peppers would also work very well here. The recipe calls for letting the peppers marinade for at least 2 hours, but mine probably had less than an hour of time marinating and we had no complaints about flavor.

One year ago: Cubed Pork with Potatoes, Yogurt, and Tamarind
Two years ago: Moroccan Carrots
Three years ago: Basil, Hazelnut, and Chocolate Cupcakes
Four years ago: Lemon and Cranberry Scones
Five years ago: Easy Buttermilk Cake

Marinated Romano Peppers with Buffalo Mozzarella (from Ottolenghi)

6 romano peppers
120 ml olive oil, divided
2 1/2 tbsp finely chopped cilantro
2 1/2 tbsp finely chopped parsley
1 garlic clove, crushed
3 tbsp cider vinegar
100g arugula
200g buffalo mozzarella
coarse sea salt and pepper

1. Preheat oven to 400F. Spread peppers on a roasting tray, drizzle with 2 tbsp olive oil, and sprinkle with salt and pepper. Mix and roast for 12 - 15 minutes until tender and beginning to color.
2. Meanwhile, mix together cilantro, parsley, garlic, vinegar, and 80 ml olive oil. Season with salt and pepper to taste.
3. Put warm peppers in a bowl, pour marinade over them, cover, and leave at room temperature for at least 2 hours (if you have the time!).
4. To serve, lay peppers and arugula on a serving plate and spoon marinade over them. Dot peppers with chunks of the mozzarella. Drizzle with remaining oil and serve.

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