Buffalo mozzarella with roasted peppers and capers

Ingredients

For 1 serving

• Buffalo mozzarella100 g
• Bell peppers250 g
• Capers5 g
• Garlic1 clove
• Basil3 g
• Extra virgin olive oil1 teaspoon
• Bread50 g
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Wash and dry the peppers and roast them whole directly over a gas flame or on a very hot griddle, turning often with tongs, for 10–12 minutes, until the skin is black and blistered all over.
2. While still hot, seal them in a food bag or a covered bowl for 10 minutes: the steam loosens the skin.
3. Meanwhile peel and thinly slice the garlic; rinse the capers if salted; take the buffalo mozzarella out of the fridge.
4. Peel the peppers with your fingers without rinsing them (they would lose flavour), remove the stalk and seeds and cut them into wide strips.
5. Dress the peppers with the extra virgin olive oil, garlic, capers, torn basil leaves and a pinch of salt.
6. Serve the peppers with the buffalo mozzarella and the bread.