Tricolor Peppers, Arugula, Parmesan

By chapot

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Ingredients

2 yellow peppers
2 red peppers
2 green peppers
3 cloves of garlic
capers
anchovies
peppercorns
olive oil
arugula
grated parmesan

Details

Servings 4
Level of difficulty Easy
Preparation time 60mins
Cooking time 10mins
Cost Budget Friendly

Preparation

Step 1

Place a pepper of each color on the grill, when the skin is black, put them in a plastic bag, let cool, remove skin.

Cut into thin strips, put them in a jar, add some capers, some anchovies , peppercorns, 3 cloves garlic, peeled and crushed. Cover with olive oil, keep at room temperature.

Step 2

Wash the arugula. In a small skillet, heat a little oil, place a teaspoon of grated parmesan, when brown, place the melted disk of cheese immediately on a rolling pin to give it shape. Cut the the remaining uncooked peppers. In a plate, put a few strips of marinated peppers, and arugula, and parmesan, the pieces of raw peppers. Season the arugula with a little olive oil and white balsamic vinegar.