Recipe by Joey Campanaro, executive chef and owner of The Little Owl in New York City
How to make it:
1. First, grill the red peppers. If you have a gas grill, pre-heat it to high, direct heat. If you have a charcoal grill, heat the coals until they are white hot. Place the peppers on the hot grill and char on all sides, turning with tongs, until the skin splits and blackens, about 3 to 4 minutes on each side.
2. After the peppers have fully charred, place them in a deep pot and cover with plastic wrap until the peppers are cool enough to handle, about 20 minutes.
3. As the peppers cool, make the marinade. In a medium-sized shallow bowl, combine the basil, oil, vinegar, olives, and onion.
4. Remove the peppers from the pot, peel away the charred skin, slice in half, and remove the white seeds and membranes from the insides. Slice the peppers about ΒΌ-inch thick and add them to the marinade. Toss to coat, cover with plastic wrap, and refrigerate for at least one hour.
5. To plate the dish, arrange the sliced tomatoes on a large plate. Season them with freshly ground pepper and sea salt, to taste. Top the tomatoes with the marinated peppers, buratta (or mozzarella), frisee, and a drizzle of the remaining marinade. Serve with crusty bread and chilled rose wine. Serves 4 as an appetizer.
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Serving Size: 1 Serving (1314g) | ||
Recipe Makes: Servings | ||
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Calories: 1795 | ||
Calories from Fat: 1153 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 128.1g | 171 % | |
Saturated Fat 63.3g | 316 % | |
Monounsaturated Fat 48.2g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 358.3mg | 110 % | |
Sodium 3852.8mg | 133 % | |
Potassium 1946mg | 51 % | |
Total Carbohydrate 54.1g | 16 % | |
Dietary Fiber 13.9g | 55 % | |
Sugars, other 40.2g | ||
Protein 109.2g | 156 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1795
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