This dish makes a great vegetarian substitute for regular carpaccio. The sweet red pointed peppers provide a delicious full flavour when combined with the dressing and other ingredients. This is THE vegetarian appetiser of 2022.
Preheat the oven to 180 °C. Put the 6 Sorriso pointed peppers in an ovenproof dish and sprinkle with olive oil, salt and pepper. Put the dish in the oven for about 30 minutes. In between times, turn the Sorriso pointed peppers over so that they are roasted on all sides
After 30 minutes, take the dish out of the oven, peel the Sorriso pointed peppers and remove the seeds. Cut each Sorriso Pointed pepper into roughly 4 long pieces. Put the long pieces on kitchen roll and leave them to dry until most of the moisture has been removed
Wrap the hazelnuts in a tea towel and bash them into small pieces with a kitchen mallet
Place a frying pan over a medium-high heat and grease with a thin layer of olive oil. Toast the small hazelnut pieces in the pan for 5 minutes until golden brown and add a pinch of salt. Keep stirring the hazelnuts so they don’t catch
Take 4 plates. Put 6 pieces of roasted Sorriso pointed pepper on each plate. Sprinkle some salt and pepper over the Sorriso pointed peppers. Spread the truffle mayonnaise over the Sorriso pointed pepper carpaccio. Divide some rocket and hazelnuts over the carpaccio. Coarsely grate the mature cheese over the carpaccio. The carpaccio is ready to serve!
