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Sweet pepper...or rather the fruit of the pepper, the pepper is a vegetable a bit like us, in our image,... all "a little" spicy!! Yellow, red or green, pepper is another of the basics of ERITA cuisine.

Essential, available according to desires and circumstances, in compote, salad, tartare, raw, cooked... in short, we start with a simple salad, just to get to know each other.

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Peppers · Goat cheese · Arugula ⏐ENTER

Sweet pepper...or rather the fruit of the pepper, the pepper is a vegetable a bit like us, in our image,... "a little" spicy. !! In yellow, red or green, the pepper is one of the other basics of ERITA cuisine.

Available according to desires and circumstances, in powder, compote, salad, tartare, raw, cooked... it enhances dishes. The pepper is full of possibilities, and mixes... like our rings !

In short, for our "introduction to peppers", we start with a simple and essential starter, just to get to know each other...!

PEPPERS · GOATS · ARUGULA

For 6 persons

We need....

  • 3 red peppers
  • 2 yellow peppers
  • 1 green pepper
  • 1/2 ash goat cheese with a fairly firm core and a soft coat (more or less depending on your taste)
  • 1 handful of arugula sprouts
  • 1 small bunch of fresh basil
  • Juice and zest of half a lemon
  • A few drops of sherry vinegar
  • Wild garlic fresh or dry according to your taste (optional)
  • 1/2 tsp Sumac
  • Salt and pepper & Fleur de sel
  • Olive oil with real taste!
  • A few caper flowers (according to your taste)

Let's go...

1 🍋 The peppers: Preheat the rotating oven + grill to 190°. We wash them, dry them well and then place them on a plate to grill/burn their skins on all sides.

As soon as the top is toasted, perfect! We start the first quarter of a turn and attack the next face. We do this for all sides, to have uniformly burned skin. It will be easier to remove it!

Once finished, we remove them into a dish and let them rest covered, to create condensation (which will naturally loosen the skin), and we let them cool.

2 🍋 The rest is the longest part of the recipe. We carefully remove the skin from the peppers, taking care not to damage the flesh, and cut them into thin 1 cm strips, which we place in a dish.

3 🍋 Once the peppers are ready, we season. Salt, pepper, sumac, wild garlic, finely chopped basil, juice of 1/2 lemon, a few drops of sherry vinegar and finally olive oil.

Above all, we go slowly on the salt, and the acidity of the vinegar, because let's not forget that there will be goat cheese and capers!

4 🍋 Finally, add a few whole or chopped arugula leaves to the preparation (according to your taste), capers and keep some for dressing.

5 🍋 Dressing: Arrange the peppers on a flat plate, place the roughly chopped goat cheese on top, arugula shoots, a few caper flowers and a drizzle of olive oil.

We don't forget the final seasoning, fleur de sel, freshly ground pepper and we take care of the presentation because above all things...we eat with our eyes :)!!!

Enjoy your meal and don’t hesitate to share your photos of this simple but effective ERITA recipe with us !!

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