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RECIPE #Smoked pickled capsicum & stracchino on toast

Updated: Apr 20


Ingredients for 4 people:

2x red peppers

2x yellow peppers

1 sprig basil

200g stracchino cheese (or ricotta) - We recommend Cheeses Loves You

Light olive oil

4x slices sourdough bread

100+50g Sugar

200g Vinegar (white or cider)

300g Water

Salt

Pre heat the oven to 200C and bake the whole peppers with little olive oil for 15-20 minutes or until skin starts coming off. Once cooked put the peppers in a container and cover tight with cling film so that steam is kept inside, this way the skin will peel off easier. In the meantime prepare the pickle, bring to the boil 100g of the sugar, vinegar and water. In a separate pot make a caramel with the 50g of sugar, when it starts darkening add the pickle liquid and cook till caramel is dissolved. Now peel the peppers, remove the seeds and cut peppers in 2cm thick strips. Save all of the cooking juices and strain them into the caramel pickle liquid. Add the peppers into the pickle and cook on low heat a little further until peppers are soft. Season with salt and pepper. In a fry pan heat the olive oil and fry on both side the bread until golden brown, take off the pan and divide the stracchino onto the 4 slices of bread, cover the stracchino with the pickled peppers and garnish with torn basil leaves.

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      Cadeau Bar & Restaurant     

2/26 Mullumbimbi Street, Brunswick Heads, NSW 2483

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telephone +61 (02) 6685 1111