Entertaining Entrees Italian

Mozzarella with roasted capsicums agrodolce

Name: Mozzarella and roasted capsicums recipe
Yield: 6
Cuisine: /italian
Ingredients: 2 red capsicums; 2 yellow capsicums; 2 (250g each) buffalo mozzarella, drained, torn into rough chunks; Oregano leaves, to serve; 1 garlic clove, crushed; 2 tsp finely grated lemon zest; 20.00 ml lemon juice; 20.00 ml sherry vinegar; 20.00 ml caster sugar or honey; 40.00 ml extra virgin olive oil; 2 tsp salted capers, rinsed; 125.00 ml loosely packed oregano leaves

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Mozzarella with roasted capsicums agrodolce

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by Danielle Alvarez

Dec 13, 2024

"This recipe could work as a side dish or entree. The sweet and sour flavours are totally moreish, and it can (and should!) be prepared a day in advance, making it an entertainer’s dream." - Danielle Alvarez

Recipe note: Begin this recipe a day (or at least 3-4 hours) ahead

2 red capsicums
2 yellow capsicums
2 (250g each) buffalo mozzarella, drained, torn into rough chunks
Oregano leaves, to serve

Marinade

1 garlic clove, crushed
2 tsp finely grated lemon zest
1 tbs lemon juice
1 tbs sherry vinegar
1 tbs caster sugar or honey
2 tbs extra virgin olive oil
2 tsp salted capers, rinsed
1/2 cup loosely packed oregano leaves

Method

1.

To make marinade, place all ingredients in a food processor and whiz until oregano is finely chopped. Season.
2.

To cook capsicums, preheat a lightly greased barbecue or grill to high, or cook over a gas flame (see note). Pierce capsicums on each side with the tip of a knife and cook, turning occasionally, for 12-15 minutes, until skin is blackened and capsicums are soft and tender throughout. Transfer to a bowl and cover for 15-20 minutes, to steam and cool.
3.

When cool enough to handle, working with one capsicum at a time, scrape away and discard any blackened skin. Cut open and remove the thick stem end and the seeds and discard those, too. Do not rinse. Slice into rough 1.5cm-wide strips and place in a large bowl, then repeat with remaining capsicum. Pour liquid from the steaming bowl through a strainer over the finished capsicum strips.
4.

Add marinade to bowl, season to taste and allow capsicum to sit and marinate – ideally overnight in the fridge, but even just a few hours is good.
5.

Bring capsicum to room temperature before serving, topped with torn chunks of fresh mozzarella and scattered with oregano leaves.