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Peasant loaf with roasted peppers and rigatello cheese

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 7
Servings 4


  • 4
    each red and yellow peppers
  • 100
    olive oil
  • 5
    cloves of garlic
  • coarse salt and freshly ground black pepper
  • 50
    rigatello cheese
  • fresh herbs to garnish
  • 4
    small peasant loaves


1. Cut peppers in half, seed and core. Place in a roasting pan and pour over enough olive oil to thoroughly coat. Toss in whole garlic cloves and season. 2. Roast the peppers in a preheated 200 ºC oven for about 40 minutes until blackened and cooked. Place the cooked peppers in a plastic bag, seal and allow to sweat, cool slightly then peel. (Sweating makes peeling easier.) 3. Slice the peppers into thin strips and arrange on the peasant loaves. Cover with thin slices of cheese and decorate with fresh herbs. Serves 4

Read more on: roast  |  fruit

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