PEPPER PARMIGIANA

For me everything starts in the moment I encounter the fresh ingredients at the market. I glance at them a certain amount of seconds, from far, then I approach them touching and checking for integrity and firmness. I look at the color shades and eventually I smell them.

My brain at that point is already flirting with the bell peppers and knows already which options are on the path to take.

-serves 4 people-

1 red bell pepper (200 gr)

1 yellow bell pepper (200 gr)

1 can yellow cherry tomatoes

3 gloves of garlic

50 gr mozzarella

50 gr smoked mozzarella

100 gr grated Auricchio (instead of Parmigiano)

olive oil

salt

basil, or any fresh herbs to season and garnish

Cut bell peppers in quarters following the natural pepper wrinkles. Discards seeds. Cut off curly edges, white pulp and blend them. You will use these “scraps” to make SOFFRITTO.

Toss the flat bell peppers slices with salt and olive oil, place them on a baking sheet and bake them at 220C for 25 minutes.

In the meantime prepare SOFFRITTO with olive oil, garlic gloves, blended bell peppers and yellow cherry tomatoes.

From the pictures you’ll see I prepared 2 separate mini portions: one with the red pepper combined with smoked mozzarella, the other with yellow pepper combined with classic mozzarella. If you wish you can prepare one baking tray with all the ingredients together, starting with a little tomato sauce and alternating bell pepper, mozzarella, tomato sauce, grated Auricchio, and again the second layers, ending with lots of Auricchio!

Bake for 20 minutes at 180C.

Serve and enjoy with Ennio Morricone & Glenn Miller Orchestra!