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Marinated Romano peppers with buffalo mozzarella from Ottolenghi: The Cookbook (page 54) by Yotam Ottolenghi and Sami Tamimi

  • rocket
  • coriander leaves
  • parsley
  • apple cider vinegar
  • buffalo mozzarella cheese
  • Romano peppers

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Notes about this recipe

  • Rutabaga on September 27, 2014

    Yesterday I started the peppers marinating, then this evening I added the buffalo mozzarella. Unfortunately, I did not check back with the recipe and completely forgot they were to be served atop arugula. Still, the marinade was good, and I plan to make an arugula salad with the leftovers tomorrow. This is a very good choice for a salad that can be mostly made in advance.

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