Peperonata with Ricotta Crostoni from Jon’s Wine Bar
Jon Stiles, GM of The Party Source, conducts a very popular cooking class series called “Jon’s Wine Bar”. Enjoy this recipe from a previous class.
Preheat the oven to 350ºF with the rack in the middle position. Heat the oil in a large sauté pan over medium-high heat until it is almost smoking, 2 to 3 minutes. Add the onion and garlic, season with 1 teaspoon of the salt and several grinds of black pepper, and sauté, stirring occasionally to prevent the onion and garlic from browning, until the onion is tender and translucent, 5 to 7 minutes. Add the peppers, season with the remaining 1 teaspoon of salt, and sauté until they begin to soften, about 2 minutes. Add the vinegar, oregano, and sugar and stir to combine the ingredients. Stir in the tomato sauce and cook for about 2 minutes more. Taste for seasoning.
Transfer the peperonata to a large baking dish (9x13), and smooth with a spatula or spoon to level the contents. Place the peperonata in the oven to bake for 10 minutes. Remove the peperonata from the oven, stir in the olives, and return it to the oven for 30 to 35 minutes, until the top is charred, especially around the edges. Remove the peperonata and allow it to cool for at least 10 minutes before serving. If you are serving it later, set aside to cool to room temperature. It will keep for 2 or 3 days in the refrigerator. Bring to room temperature before serving.
Put the ricotta in a medium bowl and stir vigorously with a spoon to fluff it up. Mound ¼ cup of ricotta on each crostoni and drizzle with the extra-virgin olive oil. Sprinkle with the parsley, a pinch of sea salt and a grind of pepper over each crostoni. Top with the peperonata. .
½ cup extra-virgin olive oil
1 large red onion, peeled, halved and sliced ¼-inch thick
¼ cup thinly sliced garlic cloves (about 10 cloves)
2 teaspoons kosher salt
Freshly ground black pepper
2 red bell peppers, cored, seeded and sliced ¼-inch thick
2 yellow bell peppers, cored, seeded and sliced ¼-inch thick
2 orange bell peppers, cored, seeded and sliced ¼-inch thick
1 tablespoon sherry wine vinegar
1 tablespoon dried oregano
2 teaspoons sugar
1 cup Basic Tomato Sauce
½ cup pitted Niçoise olives
2 tablespoons thinly sliced fresh flat-leaf parsley leaves
3 cups excellent quality fresh ricotta
12 Crostoni Bagnati
Excellent quality extra virgin olive oil
¼ cup thinly sliced flat-leaf parsley
Flaky sea salt and freshly ground black pepper
to you by Amy Tobin
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