Ingredients with Measurements:
- 1 pound of Mortaràt pasta
- 2 red bell peppers, roasted and sliced
- 8 ounces of fresh mozzarella, diced
- 1/4 cup of olive oil
- 3 cloves of garlic, minced
- 1/4 teaspoon of red pepper flakes
- Salt and pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Baking sheet for roasting peppers
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the red bell peppers in half and remove the seeds and stems. Place them on a baking sheet and roast in the oven for 20-25 minutes until the skin is charred.
3. Remove the peppers from the oven and let them cool. Once cooled, peel off the skin and slice the peppers into thin strips.
4. In a large pot, bring salted water to a boil and cook the Mortaràt pasta according to the package instructions until al dente. Drain the pasta and set it aside.
5. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes and cook for 1-2 minutes until fragrant.
6. Add the roasted red pepper strips to the skillet and cook for 2-3 minutes until they are heated through.
7. Add the cooked Mortaràt pasta to the skillet and toss with the red peppers and garlic oil.
8. Add the diced fresh mozzarella to the skillet and toss until the cheese is melted and evenly distributed.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh basil leaves.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 550
Fat: 24g
Carbohydrates: 60g
Protein: 22g
Sodium: 450mg
Substitutions for ingredients:
- Mortaràt pasta can be substituted with any other short pasta such as penne or fusilli.
- Fresh mozzarella can be substituted with shredded mozzarella or any other cheese that melts well.
Variations:
- Add cooked chicken or shrimp to the skillet for a protein boost.
- Substitute the roasted red peppers with sun-dried tomatoes for a different flavor.
- Add a splash of balsamic vinegar to the skillet for a tangy twist.
Tips and tricks:
- To save time, use jarred roasted red peppers instead of roasting them yourself.
- Make sure to cook the pasta al dente so that it doesn't become mushy when tossed with the other ingredients.
- Use a good quality olive oil for the best flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Mortaràt with Roasted Red Peppers and Mozzarella in a large pasta bowl and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
- Serve with a side salad for a complete meal.
- Pair with a glass of red wine such as Chianti or Sangiovese.
Suggested side dishes:
- Mixed green salad with balsamic vinaigrette
- Garlic bread
Troubleshooting advice:
- If the pasta is too dry, add a splash of pasta water to the skillet to loosen it up.
- If the cheese isn't melting, cover the skillet with a lid for a few minutes to help it melt.
Food safety advice:
- Make sure to cook the Mortaràt pasta to the recommended time to avoid any risk of foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mortaràt is a traditional pasta dish from the Emilia-Romagna region of Italy. It is typically made with a tomato-based sauce and sausage, but this recipe puts a twist on the classic by using roasted red peppers and mozzarella.
Flavor profiles:
The Mortaràt pasta has a slightly chewy texture and pairs well with the sweet and smoky flavor of the roasted red peppers. The fresh mozzarella adds a creamy and slightly tangy flavor to the dish.
Serving suggestions:
Serve the Mortaràt with Roasted Red Peppers and Mozzarella as a main course for a cozy weeknight dinner or as a side dish for a larger Italian feast.
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Region: Italian