Chef James Walt
Peperonata with Buffalo Mozzarella
Nothing says summer to me like this dish. The peperonata keeps well for three to four days and actually tastes better the day after it is prepared. Serve it with some good crusty bread and a quality buffalo mozzarella. Look for this soft cheese – we make some great ones here in Canada – in most cheese shops, deli counters or Italian grocers.
Heat the 1/3 cup olive oil in a medium saucepan on medium heat. Add the shallots and garlic and cook until soften and translucent, about 5 minutes. Stir in the peppers and cook until softened, 8 to 10 minutes, then add the vinegar, raisins and sugar. Cook until the vinegar has evaporated, 4 to 5 minutes, the remove from the heat and season with salt and pepper.
Once the peperonata has cooled, fold in the pine nuts and mint. Mix thoroughly and check the seasoning. Arrange the peperonata on a serving platter.
Place the buffalo mozzarella on the peppers, drizzle with the 3 Tbsp olive oil and the balsamic crema (or balsamic vinegar), and season with salt and pepper. Garnish with some fresh mint leaves and serve.
1/3 cup + 3 Tbsp extra-virgin olive oil
6 shallots, thinly sliced
2 cloves of garlic, thinly sliced
3 large bell peppers (1 red, 1 yellow, 1 orange), seeds removed, thinly sliced
1/2 cup sherry vinegar
1/4 cup raisins, soaked in warm water until plump, then strained
2 Tbsp granulated sugar
Sea salt and cracked black pepper to taste
1/4 cup pine nuts, toasted
10 mint leaves, very thinly sliced
5 balls buffalo mozzarella, each 4 to 5 oz, cut into quarters
2 Tbsp balsamic crema or balsamic vinegar
2 sprigs fresh mint, for garnish