Mozzarella Napoletana
Shared by Stefania Panza P. of Newark, DE
I was born in Naples,Italy and I would love for my city to be named from a such prestigious brand like Galbani. Sono contenta per la possibilita` di aver partecipato e che vinca il migliore. Tanti Saluti Stefania Panza
Prep Time:
60 Minutes
Cook Time:
20 minutes
Total:
1:20
Ingredients
- 1 Roasted Red Bell Peppers, quartered, seeded, cut in strips
- 1 Roasted Yellow Bell Pepper ,seeded, cut in strips
- 1 Roasted Orange Bell Pepper, seeded, cut in strips
- 1 clove Fresh Garlic, thinly sliced lengthwise
- 7 Cherry Tomatoes, chopped
- handful Fresh Oregano, chopped fine
- handful Fresh Basil, drained and rinsed
- 1 oz. Italian Bread Crumbs, toasted
- 4 oz. Extra Virgin Olive Oil
- 5 Black Olives
- pinch Sea Salt and Fresh Ground Pepper
- 1 pack 1/4-inch-thick slices fresh Galbani mozzarella cheese ( from one Galbani Fresh Mozzarella 8 oz. ball)
Directions
Mozzarella Napoletana Ingredients 1 Bell Pepper Red 1 Bell Pepper Orange 1 Bell Pepper Yellow 1oz Italian Mix Bread Crumbs 1tsp Sea Salt 4 Black olive Gaeta or Kalamata Handful Leafs of Basil 2oz Extra Vergin Olive Oil 1 Garlic Glove sliced very thinly sliced Salt & Black Peppers (to taste) Handful Fresh Oregano Preparation Remove the mozzarella from the wrap and place it in a container with water at room temperature and a teaspoon of sea salt. After 30 minutes remove your mozzarella and slice it evenly and not too tick. Wash the three peppers and dry it with paper towel. Roast the peppers, either on a charcoal grill or in the oven on a broil setting. Cook the peppers evenly by turning the peppers on each side; make sure that they are well roasted. Once the peppers are done, put them in a Zip-Lock bag for at list 5 minutes. This process will facilitate the step of peeling the skin off the peppers. When the peppers are peeled slice them long size to obtain long strips of a ¼ inch each. In a skillet, put 3oz of oil and the sliced garlic, sauté it to golden brown. Then, add the olives and the cherry tomatoes and cook for 1 to 2 minutes and finally add the peppers` strips, salt, peppers and a pinch of fresh oregano. Let the peppers sauce cool at room temperature. To plate the peppers, separate it from the sauce so that we eliminate to drip excessive sauce in the plate. Plating Lay all the peppers strips on your plate, in horizontal way and then put the mozzarella on the top centering the peppers` strips. Then, add the olives from the sauce and sprinkle the bread crumbs just enough to give a color and flavor (Do not cover all the peppers). Garnish with the basil leafs. NOTE. This plate can be prepared cold for a great salad, the only item pre-cooked are the roasted bell peppers. We will still need to roast, seeded, clean and cool the peppers and then mix all the ingredients cold. This is, also good as an appetizer or side dish; can be served as a Panini by adding grilled chicken breast strips with either cold or melted Mozzarella Galbani. Buon Appetito By Chef Stefania Panza
