Peperonata with Ricotta Cheese and Sourdough Focaccia

The peperonata with homemade ricotta, focaccia*, and a bottle of Vueve Clicquot, make for a lightish meal or an antipasto for an Italian feast. The peperonata from Nancy Silverton’s Mozza calls for olives. Typically a staple in my pantry, I was disappointed to discover its absence after I’d already been shopping. I substituted capers which, like olives, are salty and briny. Other potential substitutions include anchovies (don’t go too heavy). If a little heat is desired, try pickled jalapeños.

Homemade ricotta is surprisingly easy and tastes so many better than store-bought. The recipe is from Better from Scratch, a book I picked up on clearance at Williams Sonoma. The recipe provided is halved and the instructions simplified.

*the link to the sourdough focaccia recipe on the King Arthur website.

PEPERONATA

½ cup extra-virgin olive oil

1 large red onion, halved and sliced ¼ inch thick

¼ cup thinly sliced garlic cloves (about 10 large cloves)

2 teaspoons kosher salt, divided, plus more to taste

Freshly ground black pepper

4 red bell peppers, cored, seeded, and sliced ¼ inch thick

2 orange bell peppers, cored, seeded, and sliced ¼ inch thick

1 tablespoon Spanish sherry vinegar

1 tablespoon dried oregano

2 teaspoons sugar

1 cup Basic Tomato Sauce (used Italian Passada)

½ cup pitted Taggiasche, Umbrian, or Niçoise olives (substituted 3 Tbsp capers)

2 tablespoons thinly sliced fresh Italian parsley leaves (consider substitute basil, chiffonade)

Adjust the oven rack to the middle position and preheat the oven to 350°F. Heat the oil in a large sauté pan over medium-high heat, 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.

Transfer the peperonata to a large baking dish and fold in the capers.

Place the peperonata in the oven to bake for 40-45 minutes. Remove once the top is slightly charred. A minute on the broiler setting may be necessary.

Remove the peperonata from the oven and allow it to cool for at least 10 minutes before serving. Sprinkle the parsley (or basil) prior to serving.

HOMEMADE RICOTTA CHEESE

2 quarts (1/2 gallon) whole, preferably organic milk

1 cup heavy cream, preferably organic

3 Tbsp distilled white vinegar

1/2 tsp and a pinch kosher salt

Nut milk bag, 12 x 12 inch

Food-grade thermometer, preferably digital

Pour the milk and cream into a large, heavy nonreactive pot, place over medium high heat, and heat to just below boiling. Stir with a spatula to keep the liquid from scorching. Pull the pot off the heat just shy of 185 degrees. Add the vinegar and stir gently for 30 seconds. The curds will form almost immediately. Add the salt and stir for another 30 seconds. Cover the pot with a dish towel and let the curds stand at room temperature for 2 hours.

Using a slotted spoon, gently transfer the crumbs from the pot to the nut bag. Let drain for 30 minutes. Gentle squeeze the excess liquid. Serve immediately, preferred, or store in an airtight container in the refrigerator for up to 1 week. Makes 2 cups.