Usuba
Peppers with Nectarines and Goat Cheese
An appetizer with charred bell pepper, sweet nectarines, and salty goat cheese. Anchovies balance the sweetness of the fruits, creating a complex flavor profile. The dish is prepared on the grill.
- Total
- 40 min
- Standard serving
- 406.5 g
Ingredients
Total 7
Instructions
- 1
Step 1
Place the bell peppers on a grill over an open flame. Char until the skin is completely blackened — this will take about 20 minutes over a good flame. Don't be afraid to burn the skin completely.
- 2
Step 2
Cut the nectarines in half and remove the pit. Place them on the grill cut-side down for 7 minutes. After 3.5 minutes, flip to the other side.
- 3
Step 3
Transfer the cooked peppers to cold water or ice water. This will stop the cooking process and make cleaning easier.
- 4
Step 4
Carefully remove the blackened skin from the peppers, trying not to damage the flesh. Remove the seeds. Cut the peppers into large slices.
- 5
Step 5
Slice the nectarines into wedges.
- 6
Step 6
Finely chop the anchovy fillets.
- 7
Step 7
Arrange the peppers on a plate, place nectarine slices on top, then add anchovies. Drizzle with olive oil, salt and pepper to taste. Finish with goat cheese, breaking it into small pieces.
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