John Myers
Ingredients for 4 servings:
- 6 slices white bread, toasted
- 250 g asparagus, green
- 150 g smoked mozzarella (scamorza)
- 150g chorizo
- 300 g bell pepper(s), red from the jar, drained
- 80 g pine nuts
- 80 g capers
- Olives, black
- 2 tomatoes, pitted, diced
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
with green asparagus tips, scamorza, capers, roasted peppers and chorizo
Cut the bell peppers into thin strips and add them to a bowl with the capers. Toast the pine nuts in a pan without any fat. Cut the chorizo into thin slices and cut the asparagus into bite-sized pieces. Add both to a pan and fry for at least 10 minutes. Then transfer to a bowl. Continue toasting the toasted bread cubes in the remaining fat. Dice the scamorza, add it to the bread cubes, toss once, and quickly add it to the still-warm salad. Serve garnished with olives and diced tomatoes. The cheese is at its best when slightly melted.
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