Paparussata

Kalter Peperoni & Tomaten Mix

400g Peperoni (Spitzpaprika, z.B.
Ramiro oder Kapia)
400g Cherry Tomaten
2000ml frisches, kaltes Wasser
1EL Oregano
8EL Olivenöl
Grobes Meersalz

Als Hauptgericht mit 4 – 8 Friselle Artigianali di Grano Duro
(ODER: Hier geht’s zum Rezept Friseddhe Salentine)

Grosse Schüssel
Küchenwaage
Messbecher
Schneidebrett
Messer
Esslöffel
Teelöffel

1. Cherry Tomaten und Peperoni waschen und beliebig zerkleinern (z.B. Cherry Tomaten halbieren und Peperoni in Scheiben schneiden)
2. Cherry Tomaten, Peperoni, frisches Wasser, Oregano, Olivenöl und grobes Meersalz in eine Schüssel geben und etwas verrühren
3. Für ein Hauptgericht die Paparussata mit jeweils 1 – 2 Friseddhe Salentine (auch Friselle Artigianali di Grano Duro genannt) in einem hohen Teller servieren

4 Portionen

15 Minuten

Einkaufsliste

Oregano

Friselle Artigianali di Grano Duro

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Paparussata

Kalter Peperoni & Tomaten Mix

Einkaufsliste

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