Roasted Red Peppers W/fresh Mozzarella And Anchovies Recipe
Make Roasted Red Peppers W/fresh Mozzarella And Anchovies Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Roasted Red Peppers
Dressing / Finishing
Topping & Assembly
Method
Roasted Red Peppers
- 1
Roast the peppers
Preheat the oven to 450°F (230°C) and line a baking sheet with foil. Place whole red bell peppers on the sheet. Roast for 20–30 minutes, turning every 6–8 minutes, until the skins are blistered and charred on all sides.
- 2
Steam and peel
Remove peppers to a large heatproof bowl and cover tightly with plastic wrap (or place in a sealed paper bag) and let steam for 15 minutes. This loosens the skins.
- 3
Peel and seed
Once cool enough to handle, peel the charred skin off using your fingers or a small paring knife. Split each pepper open, remove stems, seeds, and white membranes. Pat the flesh dry with paper towels and slice each pepper into 1/2-inch strips or leave as larger pieces if preferred.
- 4
Dressing / Finishing
- 5
Make the dressing
Mince the garlic finely or press it. In a small bowl whisk together 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp lemon juice, minced garlic, 1 tbs chopped fresh oregano leaves, and 1 tsp rinsed capers. Season with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Whisk until emulsified.
- 6
Dress the peppers
Pour about half of the dressing over the warm roasted peppers and toss gently so the peppers absorb flavor but do not break apart. Reserve the remaining dressing for plating.
Topping & Assembly
- 7
Prepare mozzarella and anchovies
If using a ball of fresh mozzarella, pat it dry and slice into 1/4-inch rounds or tear into bite-size pieces. Drain anchovy fillets and lay them on a plate; if they are long, cut in half crosswise for easier portioning.
- 8
Arrange on platter
Spread the dressed roasted peppers on a serving platter or individual plates. Tuck slices/pieces of fresh mozzarella evenly among the peppers.
- 9
Add anchovies and herbs
Place anchovy fillets atop or alongside the mozzarella and peppers so each portion can get some anchovy. Scatter fresh basil leaves over the dish.
- 10
Finish and serve
Drizzle the reserved dressing over the assembled dish. If desired, sprinkle 1 tsp lemon zest over the top and add an extra 1 tbs olive oil for sheen. Serve immediately with toasted baguette slices or crostini to scoop the peppers, mozzarella, and anchovies.