What's Cooking: Roasted Pepper Napoleon - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Roasted Pepper Napoleon

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Chef Robert Barral from Cafe Provence in Brandon joins us to make a napoleon of roasted pepper with marinated fresh mozzarella cheese, caramelised onions and wilted spinach.

Napoleon of Roasted Red Pepper, Marinated fresh Mozzarella and Caramelized Onions

Recipe for 4 ppl


Red Bell pepper 2 each

Baby spinach 1 small bag

Caramelized onions 2 whole Spanish onions

Olive oil 1 cup

Chopped garlic 1 tsp

Cracked black pepper ½ tsp

Chopped rosemary & thyme ½ tsp

Crushed red chili flakes ½ tsp

Fresh Mozzarella cheese 1 6oz ball

Roma Tomatoes 2 each

Sugar 1 pinch for the roasting of the tomatoes

Balsamic vinegar 1 cup (reduced down

Kalamata olives 12 each

1) Grill the red bell peppers (or broil) till the skin gets wrinkled then place the peppers in a plastic or brown pepper bag and let steep for 15 minutes minimum.

2) Remove from the bag and peel the skin in a bowl with a bit of water in the bottom. Once the skin and the seeds are all removed use a 3 inch diameter circular cutter and punch out circles from the peppers. (reserve for later when the Napoleons get built up).

3) Caramelize the onions. Peel and slice the Spanish onions. Sauté them in vegetable oil until they get golden brown. (do not add sugar). Start the pan very hot then let them caramelize slowly.

4) Wilt baby spinach. Heat a sauté pan with olive oil and as soon as the oil is smoking place a few slices of red onion then the baby spinach and shake the pan to make sure they do not burn. Ad a few drops of water, salt, pepper and nutmeg. Reserve on ice.

5) Marinate the fresh mozzarella cheese. Slice the cheese a couple of inches in thickness, marinate in olive oil, cracked black pepper, crushed red chili flakes, chopped garlic and rosemary and thyme. Let marinate at least 1 hr.

6) Make a balsamic reduction. Place balsamic vinegar in a pot and reduce 75%. Remove from the heat and add a piece of Rosemary and let infuse till cold.

7) Bake the Roma tomatoes. Split the tomatoes in half, place them flat side down in a pan. Drizzle olive oil, a pinch of salt, pepper and sugar. Bake in the oven for 10 minutes at 350* or till skin starts to wrinkle. Remove from the pan, peel off the tomatoes and refrigerate till needed.

8) Plate the Napoleon: take one of the circular ring and place it in the center of a plate. Place one ring of red bell pepper first then one slice of Mozzarella cheese, caramelized onions, wilted spinach and one more ring of roasted red bell pepper topped by sliced Kalamata olives. 2 Half's of a roasted tomato are placed on each side of the Napoleon and Mesclun greens are nicely placed right on top tossed with lemon herb dressing. A drizzle of balsamic reduction on the side of the plate will decorate the dish nicely. Serve immediately

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