Antipasti a la Suse – Fizz

Ingredients for 10 servings:

• 20 red bell peppers
• 20 bell peppers, green, oblong
• 5 zucchini
• 3 eggplant(s)
• Beans (white giant beans)
• 200 g sheep’s cheese
• 200 g cream cheese
• 3 cloves garlic, or more
• 1 tsp sambal oelek
• pepper
• olive oil
• flat-leaf parsley
• Milk

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Total time approx. 13 hours 30 minutes

Pepper – zucchini – eggplant – delicacies, filled with sheep’s cheese cream

Halve the red bell peppers, deseed them, and remove the white inner membranes. Place them skin-side up on a baking sheet and broil them until the skin turns black and blistered. Place them in a plastic bag while still hot until sweating, then remove the skin. Deseed the green Turkish bell peppers and cook them in the oven in a casserole dish with a little water until al dente. Thinly slice the zucchini and eggplant and fry them on both sides in a grill pan. Marinate the white giant beans with garlic, olive oil, and plenty of green leaf parsley. Mix the feta cheese cream with cream cheese, a little milk, garlic, sambal oelek, and pepper until creamy. Spread the cream over the cooled bell pepper flesh, roll it up, and secure it with toothpicks. Fill the Turkish bell peppers with the cream. Spread the zucchini and eggplant slices with the mixture, roll it up, and secure it. Let everything marinate for a day if possible.