Peperonata with Ricotta Crostoni

From The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria

Cookbook

Author(s): Nancy Silverton, Matt Molina, Carolynn Carreno, Mario Batali

Page 87

Cuisine: Italian

Course: Appetizers

Reviews

1 reviews, average rating 5.0 / 5

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kateq

9 years ago

★ ★ ★ ★ ★ 5/5

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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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