Goat cheese sushi on pepper sauce

GOAT CHEESE SUSHI ON PEPPER SAUCE

(from an old issue of A tavola)

Serve 4

7 oz fresh goat cheese
2.2 oz of a celery, carrots and onions finely chopped
1 bunch of chards
2 tbs of extra virgin olive oil
1 tbs of white wine vinegar
1 tsp of chopped parsley
Salt and pepper

For the sauce:
2 peppers (one red one yellow9
2 tbs extra virgin olive oil
4 tbs balsamic vinegar
Salt and pepper

Heat the oil in a non-stick frying pan and sauté the chopped vegetables until they are tender.
When the vegetables are ready remove them from the pan and reserve in a cup.
Now you can blanch the chards leaves in salted boiling water for 15 mt.
You then have to put them in really cold water so as to stop the cooking process and to keep the strong colour and lay them on a kitchen towel.
Mix the soft goat cheese with pepper, a pinch of salt the sauteed vegetables and the white vinegar.
Remove the stalks from the chards and overlap a few leaves so as to obtain 4 rectangles of aprox. 12x14cm. With wet hands prepare small cylinders with the cheese mixture and place them on top of the chard leaves. Roll them up to form a neat parcel, put them in plate cover with cling film and refrigerate.
For the sauce: wash, dry and peel the 2 peppers (you can do that by placing them under an hot grill or directly on the cooker flame), remove the seeds and the white parts cut them in pieces and whiz in a food processor with oil and salt, to the consistency of a creamy sauce.
Half anhour before serving, remove the”sushi” from the fridge and cut them in half diagonally, even them up so as to stand them vertically in the plate.

Spread the pepper sauce on the 4 plates, if you want you can add a few drops of balsamic vinegar, to enhance the flavours and place in the center 2 cheese cylinders.
A sprinkle of pepper and it is ready.

Bon appetit
Daniela