Carpaccio di peperoni

Name: Carpaccio di peperoni
Cuisine: Italian
Ingredients: 3 whole red bell pepper; kosher salt; black pepper; extra virgin olive oil; garlic clove minced; basil leaf; dried oregano; a splash vinegar; stracciatella cheese; anchovy fillet chopped; green onion thinly sliced; red onion thinly sliced; walnut kernel; microgreens; squash blossom

Serves 1

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Carpaccio di peperoni

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Serves 1

Directions

1Roast the whole red bell peppers in a 220°C oven.
2Peel the roasted peppers, ensuring they remain firm and fleshy.
3Prepare the marinade in a bowl: add salt, black pepper, olive oil, minced garlic, fresh basil, dried oregano, and a splash of vinegar.
4Place the pepper strips into the marinade, layer by layer, adding more seasoning as you build the stack.
5Drain the excess marinade from the pepper strips using paper towels.
6Arrange the pepper strips onto a serving plate.
7Top the peppers with dollops of stracciatella, chopped anchovies, sliced green onions, red onion slivers, walnut pieces, microgreens, and squash blossom petals.
8Finish the dish with a final drizzle of the reserved marinade oil.

Ingredients

3 whole red bell pepper
kosher salt
black pepper
extra virgin olive oil
garlic clove, minced
basil leaf
dried oregano
a splash vinegar
stracciatella cheese
anchovy fillet, chopped
green onion, thinly sliced
red onion, thinly sliced
walnut kernel
microgreens
squash blossom

Equipment

baking trayovenmixing bowlchef's knifecutting boardkitchen tongspaper towelsserving plate

Tips

Let the peppers marinate in the refrigerator for up to two days for best flavor.
The finished dish is excellent served on a toasted piece of bread (crostone di pane).