Fresh quark, tomatoes, caramelised peppers and mint

Chef Vítor Sobral and 10th-grade students from the Professional Cooking/Pastry course at Escola Leonardo Coimbra — Filho (Porto)

10 person/people

Ingredients:

Cream cheese 600 g

Trim

3 cos lettuce
Candied peppers 230 g
350 g fresh diced tomatoes
2 cloves of garlic, chopped
Chopped caramelised onion, 200 g
Traditional sea salt, to taste
Freshly ground pepper, to taste
Extra virgin olive oil 1 dl
White wine vinegar 0.3 dl
Julienned mint 1 tbsp

Candied peppers

Red peppers 1 kg
100 g chopped garlic
Traditional sea salt 15 g
Sliced ginger 15 g
Whole black peppercorns, 3

Preparation:

Combine all the ingredients, except for the cream cheese, in a bowl and leave to marinate briefly.
Meanwhile, crumble the curd cheese onto the plate and spoon the vinaigrette over it, finish with a drizzle of olive oil and garnish with a few mint leaves.
Season the peeled peppers with salt 1 hour beforehand, add the remaining ingredients and bake, covered, for 2.5 hours at 120°C
Place the peppers in a sterilised jar and cover with hot olive oil. Keep in the fridge.

see the recipe for homemade cream cheese

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