Serves: 6 people Difficulty ': Easy Preparation time: 20 minutes + marinating INGREDIENTS 3 colored peppers 5 onions 1 carrot 1 stalk celery 1 sugar 200g mozzarella. dry white wine 200g. vinegar, extra virgin olive oil salt black pepper Peel the peppers PROCEEDINGS -------------------------- depriving them of the stem, seeds and internal filaments then wash them and cut them into pieces, collected in the colander with the onions, carrot and celery, also cut to pieces.
Sprinkle the vegetables with one or two handfuls of salt, turn it so that flavor to everything and let them bleed for 3 hours. After the indicated time, boil the wine with vinegar, 200gr. water and a tablespoon of sugar, dip the vegetables and squeeze from the vegetation, the recovery of the calculated boil 2 minutes, drain, let cool and transfer them to a serving dish.
Season with plenty of oil, topped with mozzarella slices, complete with freshly ground pepper and serve. 
Sprinkle the vegetables with one or two handfuls of salt, turn it so that flavor to everything and let them bleed for 3 hours. After the indicated time, boil the wine with vinegar, 200gr. water and a tablespoon of sugar, dip the vegetables and squeeze from the vegetation, the recovery of the calculated boil 2 minutes, drain, let cool and transfer them to a serving dish.
Season with plenty of oil, topped with mozzarella slices, complete with freshly ground pepper and serve.
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