Wednesday, 29 September 2010

ottolenghi - marinated romano peppers with mozzarella or feta cheese

I love soft, marinated peppers with good bread to dip in the marinade and scoop up the peppers with. I found this recipe in my new cookbook which is proving a very good purchase. This recipe uses romano peppers which visually look good on the table as well as tasting a wee bit more subtle than bell peppers.

6 romano peppers
120ml olive oil
2.5 tbsp finely chopped coriander
2.5 tbsp finely chopped flat leaf parsley
1 garlic clove, crushed
3 tbsp cider vinegar
100g rocket
200g of your chosen cheese - mozzarella or feta
sea salt and black pepper
Bake or buy your favourite bread

Spread the peppers out on a roasting tin, drizzle with 2 tbsp olive oil and sprinkle with salt and pepper
Mix well and roast for 15 minutes at 200/G 6
While the peppers roast, mix the parsley, coriander, garlic and vinegar and 80 ml of the olive oil - season to taste
Put the warm peppers in a bowl and mix in the marinade - leave at room temprature for at least 2 hours

To serve, warm your bread, spread the rocket out on a plate and lay over the peppers
Spoon the marinade over the peppers and break your cheese into chunks over the peppers
Serve with the warm bread and be ready to be licking your fingers clean!

For this version I used organic feta which worked well. I haven't tried the mozzarella yet - I also think a good sharp parmesan would be good.

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