Frankfurter Balls

Set aside 1 stem each of chervil, dill and parsley for decoration. Pluck remaining kitchen herbs from stems and chop finely. Mix 23 of them with garlic, goat cheese, curd and lemon zest. Season the mixture with salt, season with pepper and refrigerate for 1 hour.

2. quarter the peppers, clean them and place them on a baking tray with the skin side up. Grill under the heated oven grill on the 2nd rack from the top.

Grill on the second rack from the top until the skin darkens and blisters. Transfer to a large enough bowl, cover with a plate to cool. Cut peppers in half, remove seeds and chop finely.

3. bring honey to a boil in a saucepan, deglaze with aceto balsamico and clear soup. Add peppers, season with salt and cook uncovered for 45 minutes. Peel the peppers and arrange on a platter. Stir oil into honey sauce and season if necessary. Pour the sauce over the peppers form and cool. Form 16 balls from the herb mixture, roll in 13 of the chopped culinary herbs and mold onto the peppers. Decorate with the remaining herbs.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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