3 large red peppers, halved and deseeded
1 tbsp olive oil
200 gm gorgonzola cut into cubes – roughly 2 per pepper half (if poss. get the dolce not the piccante gorgonzola..
Juice of 1 lemon
1 garlic clove, peeled and crushed
1 red chilli, deseeded and finely chopped
Small bunch of flat leaf parsley chopped
3 tbsps olive oil
Balsamic to drizzle over – I use crema di balsamico – a balsamic glaze
Heat a large frying pan – brush the pepper halves with olive oil inside and out. Pop them in the hot pan cut side down for 5 minutes or so. Turn them over and add 2 pieces of cheese to each one. Leave to cook for a further 10 minutes. Pop the pan then under a hot grill to finish off melting the cheese for about 2 minutes – keep an eye on them!
For the dressing – combine all the ingredients well in a bowl. Arrange the peppers in bowls – drizzle over a little of the dressing and then finish off with a squiggle of the balsamic glaze.
This is a fabulously simple Italian starter from the pages of Gino D’acampo – only tinkered with slightly! You could also use taleggio cheese like Gino…though I have to say the walnuts in the dressing combine mellifluously with the gorgonzola.
It is a surprisingly filling dish too when served with a slice or two of a good rustic bread to mop up the juices. It would be a great lunch dish on its own.