Crostini with buffalo mozzarella, sweet peppers and basil sauce

I do not know if this is your case, but I like to read back old issues of cooking magazines. For example I am subscribed to Elle à Table, and I always return to the copies of the same month of previous year (Sept-Oct 2009 and 2008). It allows me to rediscover « forgotten » recipes.

So this summer I found among many others THE Recipe of THE summer. At first glance I thought it was a a simple and fresh recipe, perfect for a buffet (or even a picnic if it organized relatively well). Recipe with basil, sweet peppers and mozzarella di buffala. So without « large » claim. I served it the first time for friends at lunch. AND … we stayed without words, just eating and serving ourselves again. The same evening I had to make it try to the centurion, A.. Our friends G. and S. should also spend the evening with us and had the task of bringing the basil and mozzarella, 2 of 3 key elements. It’s as if Roma was in shortage of this aromatic plant, no way to find. We ended up bribing the neighbors, macaron for their remaining basil. G. which is The Bon Vivant,  has forgotten its traditional pasta and S. said, « when Laure-Sophis asks you to bring basil, basil you bring! ». The centurion was sorry for him not having recovered the terrace of basil (only sage this year) and was looking forward to presenting the recipe to his parents that we meet the next day.

Rebelotte (again!) therefore the challenge, the parents in law whose Nora, one of the best chefs in Rome, if not Italy. Well there it was every man for himself, a duel on the table for the last piece. Imagine the scene (worthy of Sergio Leone and Ennio Morricone), the 4 of us around the table, Nora had saved for the next day few crostini and stood firmly on her plate. The centurion, Peppino and I currently eyeing the last crostino. Peppino usually saves the last part from the claws of the centurion and gives it to me. Well…there …. no! his arm slowly stretches, his hand opens and as fast as a chameleon and a fly in front swallowed the last piece.

That if after all that you do not run you to obtain the best mozzarella di Buffala, very fresh basil and peppers … you could regret it!

Crostini (toasted bread) with buffalo mozzarella, sweet peppers and basil sauce

  • 5-6 big slices of bread
  • 3 red sweet peppers
  • 1-2 mozzarella buffala
  • 1 bunch basil (about 40 g of leaves)
  • 1 red onion
  • 1 clove garlic
  • olive oil
  • Salt and pepper
  1. The night before prepare the peppers: Wash peppers and roast in oven (180-200 ° C) until the skin begins to blacken. Store in a sealed plastic bag overnight (trick to peel them easily).
  2. The next day remove the skin from peppers. Remove the seeds and place on paper towels. If you still have a little time to put them in a colander that they lose their juice to allow less bitterness.
  3. Wash basil leaves and drain.
  4. In a blender, add the basil leaves, onion and garlic. While mixing  pour olive oil  until the mixture starts to become liquid (but not too much). Add salt and pepper. Keep refrigerated.
  5. Cut the mozzarella into slices (1 cm).
  6. In a pan fry the slices of bread cut into 2 until they are golden.
  7. Serve with a layer of sauce of basil, a slice of red sweet pepper, a slice of mozzarella and a little basil sauce.

Crostini de mozzarella di bufala, poivrons et sauce basilic

  • 5-6 gandes tranches de pain
  • 3 poivrons rouges
  • 1-2 mozzarella di buffala
  • 1 bouquet de basilic (40 g environ de feuilles)
  • 1 oignon rouge
  • 1 gousse d’ail
  • huile d’olive
  • sel et poivre
  1. La veille au soir préparer les poivrons: laver les poivrons et les faire griller au four (180-200°C) jusqu’à ce que la peau commence à noircir. Les conserver dans un sachet plastique fermé jusqu’au lendemain (astuce qui permet de les éplucher plus facilement).
  2. Le lendemain lever la peau des poivrons. Les évider et les mettre sur du papier absorbant. Si vous disposez encore d’un peu de temps les mettre dans une passoire pour qu’ils perdent leur jus ce qui permet d’enlever leur amertume.
  3. Laver les feuilles de basilic et les égoutter.
  4. Dans le bol d’un mixeur, ajouter les feuilles de basilic, l’oignon et l’ail. Mixer puis tout en mixant verser de l’huile d’olive dans le mixeur jusqu’à ce que le mélange commence à devenir liquide (mais pas trop). Saler et poivrer. Réserver au frais.
  5. Couper la mozzarella en tranches (1 cm)
  6. Dans une poelle faites revenir les tranches de pain coupées en 2 jusqu’à ce qu’elles soient dorées.
  7. Servir en disposant une couche de sauce à base de basilic, une tranche de poivron rouge, une tranche de mozzarella et un peu de sauce.

Crostini mozzarella di bufala, peperoni e salsa al basilico

  • 5-6 fette di pane
  • 3 peperoni rossi
  • 1-2 mozzarella di buffala
  • 1 mazzetto di basilico (circa 40 g di foglie)
  • 1 cipolla rossa
  • 1 spicchio d’aglio
  • olio d’oliva
  • Sale e pepe
  1. La notte prima preparare i peperoni: Lavare i peperoni e arrostirle in forno (180-200 ° C) fino a quando la pelle comincia ad annerire. Conservare in un sacchetto di plastica sigillato durante la notte (trucco per sbucciarle facilmente).
  2. Il giorno dopo, togliere la pelle dai peperoni, i semi e metterli su carta assorbente. Se avete ancora un po’ di tempo per metterli in un colino  cosi perdono il loro succo e  rimuove la loro amarezza.
  3. Lavare le foglie di basilico e seccarle.
  4. In un frullatore, aggiungere le foglie di basilico, cipolla e aglio. Mentre frullate versare l’olio d’oliva nel frullatore fino a quando il composto comincia a diventare liquido (ma non troppo). Aggiungere sale e pepe. Conservare in frigo.
  5. Tagliate la mozzarella a fettine (1 cm).
  6. In una padella soffriggere le fettine di pane tagliato in due fino a quando saranno dorate.
  7. Servire con uno strato di salsa a base di basilico, una fetta di peperone rosso, una fetta di mozzarella e un po’ di salsa.
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