Goat’s Curd Stuffed Capsicum with Confit Tomatoes - Penguin Books Australia

Name: Goat’s Curd Stuffed Capsicum with Confit Tomatoes - Penguin Books Australia
Ingredients: 8 small red capsicums (peppers); olive oil, for drizzling; 200 g goat’s curd; 60 g finely grated parmesan; 1 egg yolk; sea salt and freshly ground black pepper; 50 g fresh breadcrumbs; 2 cloves garlic, finely chopped; confit tomatoes; 500 ml (2 cups) extra virgin olive oil; 2 kg vine-ripened tomatoes (ideally heirloom varieties), cut into halves – or quarters, if large; 6 sprigs thyme; 3 cloves garlic, peeled

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This dish makes a lovely starter or side. Add some prosciutto or preserved tuna in olive oil and wild rocket, and you have a light lunch.

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Ingredients

8 small red capsicums (peppers)
olive oil, for drizzling
200 g goat’s curd
60 g finely grated parmesan
1 egg yolk
sea salt and freshly ground black pepper
50 g fresh breadcrumbs
2 cloves garlic, finely chopped
confit tomatoes
500 ml (2 cups) extra virgin olive oil
2 kg vine-ripened tomatoes (ideally heirloom varieties), cut into halves – or quarters, if large
6 sprigs thyme
3 cloves garlic, peeled