Carpaccio of sweet peppers in white balsamic vinegar, basil and pecorino.
By Denis Rippa, Chef de La Méditerranée
Level of difficulty Average
Preparation time 20mins
Cooking time 20mins
Cost Average budget
Peel the peppers: cook them in a steamer, they will become tender, will keep their colour and will peel easily. Carefully remove the skin, seeds and inner membranes. Marinate the peppers in lime juice, white balsamic vinegar, olive oil and salt and pepper. Refrigerate for one hour.
Cut the bread into small cubes. Cook them in clarified butter. Reserve. Cut the Pecorino into small cubes, the same size as the croutons and set aside. Finely chop the basil and set aside.
Finely slice the peppers and place the slices onto four plates, alternating the colours.
Brush the carpaccio with the juice from the marinade. Garnish with a few browned croutons, Pecorino, freshly chopped basil, sea salt and a few turns of pepper.
Serve straight away!