Roasted peppers with mozzarella, basil and capers

Name: Roasted peppers with mozzarella, basil and capers
Cook time: 1 h 30 min
Yield: 4
Cuisine: Italian
Ingredients: 4 large red capsicums (about 1.2kg); 4 tbsp extra virgin olive oil, plus extra to drizzle; 2 tbsp red wine vinegar; small handful of basil leaves, plus extra to serve; 2 tbsp salted capers, rinsed and drained; 1 small garlic clove, very thinly sliced; 2 x 125g buffalo mozzarella*, roughly torn; sea salt and freshly ground black pepper; grilled sourdough bread, to serve

Julia Busuttil Nishimura

March 4, 2022

Roasted capsicums served with creamy stracciatella cheese, grilled bread and anchovies.William Meppem

Time:1-2 hoursServes:4

Roasting peppers is such a rewarding kitchen task: they require little attention and are easily transformed into something beautifully smoky and sweet. Once their papery skins have been removed and the seeds discarded, I marinate them simply in olive oil and vinegar, with some capers, garlic and basil. The marinated peppers will keep in an airtight container in the fridge for 3-4 days; just be sure to bring them back to room temperature before serving.

Ingredients

4 large red capsicums (about 1.2kg)
4 tbsp extra virgin olive oil, plus extra to drizzle
2 tbsp red wine vinegar
small handful of basil leaves, plus extra to serve
2 tbsp salted capers, rinsed and drained
1 small garlic clove, very thinly sliced
2 x 125g buffalo mozzarella*, roughly torn
sea salt and freshly ground black pepper
grilled sourdough bread, to serve

Method

1. Preheat the oven to 180C fan-forced (195C conventional). Place the capsicums on a tray lined with baking paper and roast them in the oven until they are blackened all over and soft (about 55-60 minutes).
2. Place capsicums in a strainer with a bowl underneath and cover with a plate or tray to allow them to steam a little.
3. When cool enough to handle, peel them, discarding the skin as well as any seeds and membrane. Try to keep the capsicum pieces as large as possible.
4. Place capsicums in a non-reactive container and pour over the olive oil and vinegar. Add the basil, capers and garlic. Gently turn the capsicums so they're well coated and allow to marinate, at room temperature, for at least 30 minutes, but ideally 2 hours.
5. Arrange the capsicums onto a serving plate, then pour the marinade – including the basil, capers and garlic – back over them. Add the roughly torn buffalo mozzarella and scatter over some more basil leaves. Drizzle with the extra olive oil and season with salt and pepper. Serve with the grilled bread.
Tips: A tin of good-quality anchovies or some grilled sardines on the side is lovely, too, and makes for a more substantial meal.
*Feel free to use burrata or stracciatella instead of mozzarella, which will give you even more to dip your bread into.