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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
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How it's done
In a bowl, mix the lemon zest, lemon juice, vinegar, oil and basil, season. Cook the pasta in salted water until al dente, drain, rinse in cold water and add to the dressing. Add the tomatoes, burrata and olives, mix.
Brush the peppers with oil, season with salt. Cover and grill the peppers over/on a medium heat (approx. 220 °C for approx. 10 mins. on each side. Spoon the risoni salad into the peppers.
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