Peperonata with Ricotta Crostoni

Name: Peperonata with Ricotta Crostoni
Yield: makes 1 quart
Ingredients: 1/2 cup extra-virgin olive oil; 1 large red onion, halved and sliced 1/4 inch thick; 1/4 cup thinly sliced garlic cloves (about 10 large cloves); 2 teaspoons kosher salt, plus more to taste; Freshly ground black pepper; 2 red bell peppers, cored, seeded, and sliced 1/4 inch thick; 2 yellow bell peppers, cored, seeded, and sliced 1/4 inch thick; 2 orange bell peppers, cored, seeded, and sliced 1/4 inch thick; 1 tablespoon Spanish sherry vinegar; 1 tablespoon dried oregano; 2 teaspoons sugar; 1 cup Basic Tomato Sauce (page 24); 1/2 cup pitted Taggiasche, Umbrian, or Niçoise olives; 2 tablespoons thinly sliced fresh Italian parsley leaves; Peperonata (page 87); 3 cups fresh ricotta (preferably sheep’s milk); 12 Crostoni Bagnati (page 48); Finishing-quality extra-virgin olive oil; 1/4 cup thinly sliced fresh Italian parsley leaves; Maldon sea salt or another flaky sea salt, such as fleur de sel; Fresh coarsely ground black pepper

January 26, 2012

Peperonata is a classic Italian contorno, or side dish, of stewed sweet peppers. This version, which we serve with ricotta-topped crostini at the Osteria and to dress the Buricotta with Peperonata and Oregano (page 152) in the Pizzeria, is unusual and especially delicious because after the peppers are stewed, they are baked—an idea I got from Gino Angelini, a wonderful Italian chef in Los Angeles. Baking the peppers further caramelizes them, making them even richer and sweeter than you ever imagined a vegetable could be.

Recipe notes

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