Pickled Lombard green peppers with Emmental
Published on 12 February 2017
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A simple, tempting starter with cured meats or savoury bites.
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Method
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I drain peppers.
I slit each with a sharp knife and remove stalk.
Seeds.
I clean all.
I snip into little pieces with scissors.
I finely dice Emmental.
I combine peppers and cheese with plenty of oil in a bowl.
I let flavours develop, serve as a starter and refrigerate for a few days.Original source: https://incucinaconlilly.com/2017/02/12/peperoni-verdi-lombardi-con-emmental-antipasto/
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