Peperonata with Ricotta Crostoni

Page 87

Cuisine: Italian | Course Type: Appetizers

(1 review)

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This is a bit of a riff on the classic--in that sauteing stove-top is followed by a stint in the oven. Onions, garlic, bell peppers are sauteed. Oregano and sherry vinegar are added, followed by tomato sauce. Than it goes in the oven for ten minutes; black olives are added and it's back in the oven again for 30 to 35 minutes. The result is delicious! We didn't have it with the suggested ricotta, but just scooped it up on whatever crackers were available. Definitely on the do again list.

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