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Bocconcini with herb-grilled vegetables

  • 30'
  • Media
Bocconcini with herb-grilled vegetables
Bocconcini with herb-grilled vegetables

Ingredients [ Per 2 persone ]

4 durum wheat Bocconcini
2 zucchini
1 yellow pepper
1 red pepper
2 mozzarella fiordilatte
q.s. Fresh aromatic herbs (chives, origan, mint)
q.s. mustard or mayonnaise
q.s. desalted capers
q.s. extra virgin olive oil
q.s. whole salt
Bocconcini with herb-grilled vegetables

Method:

  • 1
    Put the mozzarella on a colander to drain from the water.
  • 2
    Set the oven to 250 ° C, place the peppers on a rack and place them under the oven grill. Leave them there until the skin of the pepper has blackened and begins to rise. When they become all dark place them in a paper bag and then close them in a plastic bag and let them cool. Then take them, peel them, remove the stalk, the internal filaments and the seeds and cut them into 4 layers each.
  • 3
    Cut the courgettes into thin oblique slices. Heat a grill and cook the courgettes by turning them on both sides. Then place the peppers for a few moments so that lines are formed and then cut them into strips.
  • 4
    Lightly season the vegetables with salt and extra virgin olive oil. Finely chop the herbs with a pair of scissors.
  • 5
    Cut the morsels in two, spread the mustard (or mayonnaise) on one side and slice the mozzarella. Arrange the mozzarella on the bread, add the grilled vegetables, some capers, sprinkle with the aromatic herbs, close the sandwich and serve immediately.
  • Buon appetito!

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