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Ingredientes
- 2/3 c. extra virgin olive oil
- 1/4 c. dry white wine
- 12 x peppercorns tied together with
- 1/2 tsp dry basil and with
- 1/2 tsp dry oregano and also with
- 1 x bay leaf in a cheesecloth bag
- 1/2 tsp salt
- 1/4 lb sun-dry tomatoes
- 1/2 lb smoked mozzarella cut into cubes
- 6 lrg romaine leaves
- 1/2 lb small white radishes peeled
- 2 x red bell peppers cut crosswise
- Â Â into 1/4" rings
- 1 c. pitted black olives
- 1 c. liquid removed bottled pepperoncini (Tuscan peppe
- Â Â Parley sprigs for garnish
Direcciones
- In a heavy saucepan bring to a boil the extra virgin olive oil and the wine with the cheesecloth bag and the salt over moderate heat, stir in the tomatoes, and simmer the mix for 7 min, or possibly till the tomatoes are softened.
- Remove the pan from the heat, let the mix stand, covered, for 30 min, and throw away the cheesecloth bag. Drain the mix, reserving the steeping liquid as a salad dressing, and in a bowl combine the tomatoes with the mozzarella.
- Arrange the romaine leaves decoratively on a platter, top them with the tomato-mozzarella mix, and arrange the radishes, red peppers, olives, and pepperoncini decoratively over it. Garnish the platter with the parsley and serve the salad with the dressing.
