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A classic Italian salad made with fresh
mozzarella, roasted red bell peppers and fresh basil. Recipe
courtesy of chef Ken Calascione.
Insalata di Mozzarella,
Peperoni Arrostiti e Basilico
2 balls fresh mozzarella (fior di latte),
about 1 pound total
4 large red bell peppers
16 large basil leaves
Extra virgin olive oil
Salt and freshly ground pepper
- Roast the peppers in the oven or directly
on the range or grill, turning them once each side has evenly
blackened. Place the peppers in a paper or plastic bag and let
them cool.
- Once the peppers are cool enough to handle,
rinse them under cool water, peel off the skin, cut off the stems,
then slice away the ribs and remove the seeds. Quarter the peppers
by slicing them length-wise.
- Slice the mozzarella balls into 1/4 inch
thick pieces and arrange the slices on a serving plate alternating
them with the pepper slices. Place the basil leaves in between
the mozzarella and pepper slices. Drizzle with extra virgin olive
oil, salt and pepper to taste, then serve.
Recipe courtesy of Chef Ken Calascione.
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