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    IN SEASON

    Mar 25, 2020 5 minutes
    WORDS CORINNE PARKES

    BLISTERED PEPPERS WITH GNOCCO FRITTO

    SERVES 6

    Vegetable oil (we used grapeseed), to fry
    250g goat’s curd
    Flat-leaf parsley leaves, fried, to serve

    BLISTERED PEPPERS

    6 red capsicums
    30g runny honey
    1/4 cup (60ml) apple cider vinegar

    GNOCCO FRITTO

    1 tbs extra virgin olive oil
    7g (1 sachet) dried yeast
    3 1/3 cup (500g) plain flour
    10g salt

    For the blistered peppers, char capsicums over an open flame, turning frequently, for 8-10 minutes until the skin has blackened. (Alternatively, place under a grill on high heat and grill, turning frequently, until blackened.) Place in a heatproof bowl and cover with plastic wrap for 10 minutes until the skin loosens, then peel and remove stems and seeds. Slice into strips and place in a bowl with honey and vinegar. Season and toss to combine. Marinate for 1 hour at room temperature.

    For the gnocco

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