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Рецепт Roasted Pepper Eggplant and Cheese Terrine – Cooking in a Chiant castle
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Ингредиенты
- 6 large red bell peppers, halved, stemmed, and seeded
- 6 large yellow bell peppers, halved, stemmed, and seeded
- 3 large eggplants, cut into long, thin slices (no more than ⅛-inch-thick)
- ¼ cup extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 pound Mascarpone cheese (preferably imported Italian)
- pound whole-milk Ricotta
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup fresh basil leaves
- 1 cup fresh Italian parsley leaves
- 1 garlic clove, chopped
- ½ cup extra-virgin olive oil
- ½ cup basil leaves
- 4 cups baby greens
- ¼ cup extra-virgin olive oil
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 ripe plum tomatoes, diced
View Full Recipe at My Cookbook Addiction
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