* 2 people
* 540 calories per serving
* Difficulty easy
* Ready in 45 minutes
* Can be prepared in advance
* You can eat out
* 2 sheets of bread Carasau
* 1 yellow pepper
* 1 red onion
* 2 tablespoons extra virgin olive oil
* 8 basil leaves, plus some for garnish
* 200 ml vegetable broth
* 2 tablespoons tomato paste
* 200 g tomatoes type Pachino
* 8 black olives
* 2 cloves fresh garlic
* 2 anchovy fillets
* 150 g mozzarella cheese
Break into 4 slices of bread and reassemble them into a large round plate overlapping slightly.
Wash the peppers, cut, remove stem, seeds, and cut the white parts lists a couple of inches wide, from which derive the square pieces.
Peel the onion, slice rather thick and cut each slice into 4 pieces to get the square.
Put in a frying peppers, onions and half oil.
Skip the vegetables over a high flame for a few minutes, then lower the heat, add a pinch of salt, basil leaves washed well, a ladle of broth, cover and cook for 10 minutes over medium heat, stirring quite often with a wooden spoon.
When cooked, uncover, raise the heat and cook several minutes until the peppers are not well toasted. Add the tomato puree, mix well and put out the fire.
Wash the tomatoes, cut in half and put them in a large mixing bowl along with olives, pitted and chopped, garlic cloves peeled and halved, drained anchovy fillets, chopped and damp, the mozzarella.
Drizzle with remaining oil, a pinch of salt and a handful of oregano.
Stir, then add peppers and onions.
Arrange the salad on bread Carasau season with a drizzle of raw oil, a generous grinding of pepper, garnish with basil leaves and serve.
It ‘simply omit the anchovies.
This article courtesy of “Lo Spicchio d’aglio” .