Peperonata with Ricotta Crostoni
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 information
Yield
makes 1 quart
Ingredients
Ricotta Crostoni
Preparation
Step 1
Adjust the oven rack to the middle position and preheat the oven to 350°F.
Step 2
Heat the oil in a large sauté pan over medium-high heat until it is almost smoking and slides easily in the pan, 2 to 3 minutes. Add the onion and garlic, season with 1 teaspoon of the salt and several turns of 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 to meld the flavors. Taste for seasoning and add more salt or pepper, if desired.
Step 3
Transfer the peperonata to a large baking dish (at least 9 by 13 inches) or a large, ovenproof skillet and smooth the top with a wooden spoon or spatula to make it level. 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 from the oven and allow it to cool for at least 10 minutes before serving. Serve warm or at room temperature. If you are making the peperonata to serve later, set it aside to cool to room temperature, transfer to an air-tight container, and refrigerate for up to two to three days. Bring the peperonata to room temperature and sprinkle the parsley over it before serving.
Ricotta Crostoni
Step 4
Spoon the peperonata into a medium serving dish or individual serving dishes.
Step 5
Put the ricotta in a medium bowl and stir vigorously with a spoon to fluff it up. Pile 1/4 cup of ricotta in mounds on each crostoni and drizzle with finishing-quality olive oil. Sprinkle a teaspoon of parsley, a pinch of sea salt, and coarsely grind black pepper over each crostono. Arrange the crostoni on a serving platter or board, or rest one toast on the edge of each individual serving dish, and serve.
Suggested Wine Pairing
Step 6
Salice Salentino Rosato (Puglia)
