2 heads of garlic
3 tbls olive oil
1 ½ tsp salt
1 1/3 tsp black pepper
4 large red peppers
½ pound fresh mozzarella
1 tbls butter
2 cups dry white wine
8 oz angel hair pasta
¼ Cup extra virgin olive oil
2 tsp minced garlic
¼ c thinly sliced basil
Procedure:
From previous class roast 2 heads of garlic.
Roast peppers over open flame using tongs until
charred. Place in tightly sealed paper
bag for several minutes.
Peel peppers and make a slit down one side of pepper and
remove seeds. Salt and pepper inside of peppers and stuff with ½ of mozzarella. Set aside.
Squeeze garlic from skin and slice thinly.
Melt butter and oil in a large skillet, add garlic cook for
1 min, add white wine and cook for 1 min.
Remove from heat.
Cook pasta al dente and drain.
Heat
¼ c olive oil add garlic and cook for 1 min. add pasta and basil
toss to coat. With tongs stuff peppers
with pasta and close peppers topping with remaining cheese on top of
pasta. Arrange peppers in wine broth and
roast in oven covered for 10 min, then uncovered for 5 min. Remove peppers and place in soup bowl, ladle
broth over peppers and garnish with basil.