Roasted pepper and mozzarella terrine
MAIN / 45 MIN / 4-6 PAX / EASY
4 medium size peppers
400 g buffalo mozzarella
100 g breadcrumbs
1 garlic clove
a handful of basil leaves
salt to taste
HOW TO MAKE IT
- Rinse peppers under running water.
- Turn the oven to 200° C (400 F), set the rack in the middle. Arrange peppers on a baking sheet. Roast until the top side is browned up and puffed up (around 15-20 minutes). Put them in a plastic bag or a closed container to cool. They will “sweat” and be much easier to peel.
- Once the peppers are peeled, cut them in half lengthwise and remove seeds and stems. Season the peppers with salt. Let them drain in a colander for 15 minutes, and preserve the liquid to prepare the pepper sauce.
- Slice the buffalo mozzarella up and pat it dry with a paper towel.
- Heat a frying pan, rub the bottom with the garlic and toast the breadcrumbs, adding a drizzle of EVO oil when the breadcrumbs turn golden brown. Add salt, mix well, and remove from the heat.
- Cover the bottom and the sides of a plum-cake form with cling film. Cut the peppers into large strips. Prepare the terrine alternating layers of pepper strips, mozzarella, breadcrumbs and season with chopped basil leaves, to taste. Add salt to taste.
- Cover the terrine with cling film, put a weight on top, and let it rest in the fridge overnight.
- Reduce the peppers liquid with one tablespoon of balsamic vinegar, until obtaining a syrup. Let it cool in the fridge.
- Serve the terrine at room temperature, drizzling with the peppers syrup.
Tips: Serve with red and yellow cherry tomatoes.
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Recipe by Mad & Delicacy.