Grilled peppers stuffed with Bufula
Suggested material offered in store
350g grilled peppers (cut in slices 3cm wide)
2 mozzarella di bufula
Black olives (pitted)
Cut the mozzarella in sticks that are 1cm x 3cm.
Place them on absorbent paper and pat dry.
Roll one stick of mozzarella and one basil leaf in each grilled pepper slice that has been lightly seasoned with salt.
Place a toothpick through the roll and decorate with a black olive.
Place the rolls on a serving dish and garnish with some olive oil and the dried oregano.
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