The roasted peppers with speck and stracciatella are a delicious and tasty appetizer that combines the sweetness of peppers and stracciatella with the savoriness of speck. An easy and quick recipe to make, perfect to prepare in advance when you have guests.
I added some black salt flakes on top, taken recently during our trip to Iceland, which besides being scenic, also gives a touch of crunchiness.
I’ll also leave you a wine pairing suggestion for this recipe: a nice glass of red Santa Maddalena Classico “Huck am Bach”, from the Bolzano winery.
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 red peppers (medium)
- 1 clove garlic
- 5 tablespoons extra virgin olive oil
- to taste salt
- 8.8 oz stracciatella
- 16 slices speck
- to taste basil leaves
- to taste black salt flakes (optional)
- to taste bread croutons
Steps
I’ll also leave you a wine pairing suggestion for this recipe: a nice glass of red Santa Maddalena Classico “Huck am Bach” from the Bolzano winery.
To prepare roasted peppers with speck and stracciatella, preheat the oven to 428°F (convection) and line a baking tray with parchment paper.
Wash and dry the peppers, cut them in half and remove the stem and seeds. Place them on the tray cut side down and bake at 428°F for about 12 minutes.
Remove the tray from the oven and set the oven to grill mode, still at 428°F.
Turn the peppers on the tray and bake again for 8-10 minutes, on the top rack, until they are softened and have taken on some color.
Meanwhile, peel and chop the garlic and place it in a small bowl with the extra virgin olive oil and salt. Mix together.
When the peppers are ready, brush them with the garlic oil, arrange them on a platter, and let them cool slightly.
Finally, fill each pepper half with a generous teaspoon of stracciatella and two rolled slices of speck. Garnish with pre-washed basil leaves and black salt flakes. Alternatively, use white salt flakes.
Serve your roasted peppers accompanied by bread croutons and a glass of Santa Maddalena Classico “Huck am Bach” from the Bolzano winery.
