Artist | Stuffed pepper lactose-free Tomino del Boscaiolo
1
Bell pepper
Salt to taste
Pepper to taste
Extra virgin olive oil to taste
Lactose-free Tomino del Boscaiolo
Green, yellow, and red bell pepper cream
Balsamic glaze
La preparazione della ricetta
1
Cut the bell pepper in half, season it, and bake for 30 minutes.
2
Cut the Tomino into four pieces, stuff the cooked pepper, and bake for another 3 minutes.
3
Garnish the plate and serve.
