1 ball of mozzarella cheese, thinly sliced
2 large peppers (red and orange)
1 large clove of garlic, thinly sliced
1 small anchovy, rinsed,boned and mashed very finely | approx 10 basil leaves
A little olive oil (about 3tbsp)
1 tbsp balsamic vinegar
A pinch of ground chillies
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- First, place the peppers in a baking dish and bake in a hot oven for about 30 mins, or until the skin has blackened and the pepper is soft to the touch.
- (Or simply BUY roasted peppers from the GOE market stand at the Mill City Market sometime in August!)
- Take them out of the oven and put them straight into a small plastic food bag and seal tightly.
- Let them rest for about 5 mins, then remove from the bag and quickly peel of the skin (be careful, they will still be quite hot).
- Remove the seeds then cut the peppers into long strips and set aside for now.
- Mix together the mashed anchovy, olive oil and balsamico, adding a small pinch of chilli powder .
- Place the mozzarella and the pepper strips in a medium sized dish (you can layer them or just mix them together if you prefer).
- Sprinkle with the garlic slices and spoon over the dressing.
- Top with the whole basil leaves then cover and refrigerate for 30 minutes.
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