{"id":3704,"date":"2013-10-11T18:40:52","date_gmt":"2013-10-11T16:40:52","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=3704"},"modified":"2013-10-11T18:48:32","modified_gmt":"2013-10-11T16:48:32","slug":"fresh-greens-bell-pepper-and-grated-cheese-a-la-ottolenghi","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=3704","title":{"rendered":"fresh greens, bell pepper and grated cheese \u00e0 la ottolenghi \/\/ kr\u00e4uter&gr\u00fcnes, paprika und geriebener k\u00e4se"},"content":{"rendered":"

\"greens<\/a><\/p>\n

one more time this fabulous salad is one of the great ottolenghi creations <\/a><\/em>i adore so much. as the garden and the fridge do not always allow to cook original recipes line by line, i made some adaptions. but this was without any damage to the ottolenghi creation i guess. but see yourself.<\/p>\n

we had no watercress, but i used almost all kind of herbs we had: parsley, basil, lemon balm, mint, sorrel and young spinach leaves as far as i remember. we also had no pecorino, but provolone. what we had was bell pepper, semi-homegrown. read the story here<\/a><\/em>, if you like to know what that means.<\/p>\n

the bell pepper should marinate at least for one hour but better over night, so plan enough time.<\/p>\n

2 red bell pepper
\nsalt
\n4 tbsp olive oil
\n1 tbsp balsamic vinegar
\n1\/2 tsp brown sugar
\n2 branches of thyme
\n1 clove of garlic
\nblack pepper<\/p>\n

greens (parsley,\u00a0basil,\u00a0young spinach,\u00a0lemon balm,\u00a0mint, sorrel)
\n50 g provolone cheese
\n1 tbsp capers<\/p>\n

the first step is to remove the bell pepper\u00b4s skin. therefore preheat the grill of your oven to the highest possible temperature. grill the bell pepper from each side until the skin becomes black. if you are a lucky and have a gas stove, you can grill the bell peppers as well over the burner directly. pour the grilled bell pepper in a freezing bag and let it rest for 30 minutes. after that time they should be cool enough to touch and you can easily remove their skin. remove the kernels and cut the bell peppers in stripes.<\/p>\n

to prepare the marinade, combine 2 tbsp olive oil, the balsamic vinegar, 1 tbsp water, sugar, thyme, sliced garlic, salt and pepper. place the marinade and the bell pepper back in the freezing bag and store in the fridge.<\/p>\n

if you are ready to serve, wash the greens and arrange together with the bell pepper and the carpers on plates. sprinkle over the remaining 2 tbsp olive oil and some marinade and the grated cheese.<\/p>\n

enjoy!<\/p>\n

***********************<\/p>\n

2 rote paprika
\nsalz
\n4 el oliven\u00f6l
\n1 el balsamico
\n1\/2 tl brauner zucker
\n2 zweige thymian
\n1 knoblauchzehe
\nschwarzer pfeffer<\/p>\n

kr\u00e4uter&gr\u00fcnes (petersilie, basilikum, junger spinat, zitronenmelisse, minze, sauerampfer)
\n50 g provolone k\u00e4se
\n1 el kapern<\/p>\n

der erste schritt ist die paprika zu enth\u00e4uten. dazu den grill im ofen auf maximale temperatur vorheizen. die paprika werden von jeder seite so lange gegrillt, bis sie fast schwarz werden. alle gl\u00fccklichen gasherdbesitzer k\u00f6nnen die parika auch direkt \u00fcber der flamme grillen. die gegrillten paprika in einen gefrierbeutel geben, verschlie\u00dfen und 30 minuten ruhen lassen. wenn die Paprika nach dieser zeit soweit abgek\u00fchlt sind, dass man sie anfassen kann, kann die haut ganz einfach entfernt werden. auch die kerne entfernen und die paprika in streifen schneiden.<\/p>\n

f\u00fcr die marinade 2 el oliven\u00f6l, balsamico, 1 el wasser, zucker, den thymian, in scheiben geschnittenen knoblauch, salz und pfeffer mischen. die marinade und die paprika zur\u00fcck in den gefrierbeutel geben und \u00fcber nacht im k\u00fchlschrank marinieren.<\/p>\n

kurz vor dem servieren kr\u00e4uter&gr\u00fcnes waschen. gemeinsam mit den paprika und kapern auf tellern arrangieren. etwas marinade mit 2 el oliven\u00f6l mischen und \u00fcber die salate geben. zum schluss grob geriebenen provolone dar\u00fcber geben.<\/p>\n

guten appetit!<\/p>\n","protected":false},"excerpt":{"rendered":"

one more time this fabulous salad is one of the great ottolenghi creations i adore so much. as the garden and the fridge do not always allow to cook original recipes line by line, i made some adaptions. but this … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[7,11],"tags":[118,126,19,103],"class_list":["post-3704","post","type-post","status-publish","format-gallery","hentry","category-recipes","category-summer","tag-bell-pepper","tag-herbs","tag-salad","tag-vegetarian","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/3704","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3704"}],"version-history":[{"count":34,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/3704\/revisions"}],"predecessor-version":[{"id":3855,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/3704\/revisions\/3855"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3704"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3704"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3704"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}