Roasted peppers with capers and mozzarella

Such a classic, authentic recipe.

Adapted from smitten kitchen

To marinate overnight:
6 bell peppers (if you can get a mix of colors, go for it)
splash of red wine vinegar
Salt, to taste
1 clove of garlic, minced

Roast at 200 deg C for 1 hour, rotating every 15 minutes. Let cool. Remove skins. Slice into strips. Toss with the vinegar, garlic, and salt. Refrigerate overnight.

To serve:
Freshly ground black pepper, to taste
2 glugs of extra-virgin olive oil
2 spoonfuls of capers, drained
some flat-leaf parsley, chopped (optional)
1/2 pound ball of mozzarella, sliced (use the really fresh stuff, if you can get it =)

IMAG3617.jpgEat with crusty bread and a glass of red wine.


Garlic butter roasted mushrooms

Adapted from smitten kitchen, in turn based on Gourmet’s escargot-style recipe


  • box of fresh mushrooms, halved lengthwise if large
  • 2 spoons of capers, rinsed and chopped
  • 3 large garlic cloves, minced
  • 50 g unsalted butter, cut into pieces
  • 50 g vegetable oil
  • splash of fresh lemon juice
  • some chopped flat-leaf parsley


My all time favorite appetizer. Mix ingredients in a baking pan and pop it into the oven — so easy!