Carpaccio di peperoni
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).
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