Ingredients
- 400g roasted red bell peppers
- 200g carasau bread
- 120g provolone cheese
- Riviera olives
- Pickled capers
- Grated Parmigiano
- 1 garlic clove
- Parsley
- Thyme
- Extra virgin olive oil
- Salt
Preparation of the recipe
1
Blend the roasted bell peppers with the garlic clove and parsley until you get a smooth cream.
2
Roughly chop the capers and olives.
3
Slice the provolone into thin pieces.
4
Break the carasau bread to fit the size of the baking dish and create the first layer, adding some of the bell pepper cream.
5
Add a few capers, pitted olives, and thin slices of provolone.
6
Continue with the carasau bread and add two more layers with the same ingredients.
7
Finish the top layer with the red bell pepper cream, capers, olives, scamorza, and grated Parmigiano.
8
Bake the lasagnette in a preheated oven at 200°C (392°F) for about 15 minutes, then finish with a few minutes under the grill to achieve a delicious golden crust and a melted, gooey center.
