- 6
Ingredients
- PEPERONATA:
- 8 gypsy peppers, or mixture of red, yellow and orange peppers, about 2 1/2 pounds total
- 1/2 cup extra-virgin olive oil, plus more for roasting
- Kosher salt
- 2 tablespoons salt-packed capers, soaked
- 1 tablespoon tomato paste
- 1/2 red onion, diced (about 1 cup)
- 1/2 fennel bulb, cored and diced
- 1/2 teaspoon dried chili flakes
- 2 tablespoons red-wine vinegar
- BRUSHETTE:
- Extra-virgin olive oil
- 6 slices country bread, 1/2-inch thick
- 1 clove garlic, halved 11/2 cups fresh ricotta, drained if necessary, at room temperature
- Kosher salt
- 2 cups peperonata (see above)
Preparation
Step 1
PEPERONATA:
1. Preheat the oven to 400 degrees. In a bowl, toss the peppers with a dash of olive oil and a pinch of salt, coating them evenly. Arrange in a single layer on a baking sheet. Roast, turning the peppers once about halfway through cooking, for 20 to 30 minutes, or until the skins have started to blister and pull away from the flesh. Remove from the oven, place in a bowl and cover tightly with plastic wrap until cool enough to handle. Remove the plastic wrap and peel the peppers. The skins should slide right off. Tear the peppers into roughly equal pieces, about ½ inch wide, discarding the stems, seeds and membranes.
2. In a large pot, heat the olive oil over medium heat. Dab the capers dry with a paper towel and add them to the oil. Fry the capers for about a minute, or until they bloom and become crispy. Stir in the tomato paste and cook for 2 minutes, until the paste turns brick red. Stir in the onion, fennel, chili flakes and ½ teaspoon salt and cook, stirring occasionally, for 5 minutes, or until the onion and fennel are tender.
3. Deglaze the pan with the vinegar, dislodging any browned bits, and stir in the peppers. Cook for a few minutes, taste for seasoning, and adjust with more salt or vinegar if needed. Can be served warm or stored in a tightly covered container for up to two weeks. Makes about 6 cups.
Recipes from “A16: Food + Wine,” by Nate Appleman and Shelley Lindgren.
BRUSHETTE:
1. Make the bruschette: Preheat the oven to 450 degrees. Brush the olive oil evenly over both sides of each slice of bread. Arrange the slices on a baking sheet and toast for 3 to 5 minutes, until golden brown. Flip and toast for 3 minutes. Rub each toasted slice with the cut side of the garlic.
2. Taste the ricotta. If it seems bland, mix in a pinch of salt. Divide the ricotta evenly among the bruschette, then top with spoonfuls of peperonata. Serve immediately.