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Pane guttiau with buffalo mozzarella, peppers and olives
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Pane guttiau with buffalo mozzarella, peppers and olives

Pane guttiau with buffalo mozzarella, peppers and olives

Ingredients, to serve 4

2 sheets Pane Guttiau Sumesu
1 ball buffalo mozzarella
2 yellow peppers
2 red peppers
Green olives
Extra-virgin olive oil


Cut the buffalo mozzarella into thin slices. Roast 2 red peppers and 2 yellow peppers in a pre-heated oven at 220° C for around 35-40 minutes, turning frequently until the skin loosens. While the peppers are roasting, stone the green olives and cut them into small pieces.

Peel the peppers and cut into strips. Marinate the peppers in two tablespoons of extra-virgin olive oil with the chopped leaves from one stick of rosemary, salt and a sliced clove of garlic.

Place a sheet of pane guttiau on a plate and cover with a layer of buffalo mozzarella, peppers and olives.
Cover with the second sheet of pane guttiau and top with another later of mozzarella, peppers and olives.