Rösti panini with peperonata, antipasti vegetables, baby spinach and Scamorza
Preparation
- Peperonata: Cut the peppers in half, remove the seeds and stalk. Place in the oven on a baking tray at 180 - 200 °C for 20 - 30 minutes until dark brown to black. Then remove the skin. Simmer the peppers, garlic, chilli and olive oil over a low to medium heat for approx. 15 minutes. Season to taste with salt and pepper. Finally, mix in the parsley.
- Baby spinach leaves: Wash, drain and keep ready for serving.
- Pan Rösti: Prepare in a contact grill until crispy, cut in half and slice horizontally on the cut surface. Open slightly and allow the steam to escape.
- Serving suggestion: Line the halved Rösti with the Scamorza slices and baby spinach leaves. Fill with the peperonata. Return to the contact grill briefly until the cheese has melted and serve hot with delicious antipasti. La Dolce Vita pure on a plate! - 137
Ingredients
-
2 11er Pan Rösti homemade style
1 Scamorza cheese, cut into thin slices
250 g baby spinach leaves, fresh -
Peperonata:
5 red peppers
2 cloves of garlic, finely chopped
60 ml olive oil
1 chilli pepper, fresh, finely chopped
Salt, pepper
Parsley, fresh, finely chopped