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Peperonata with Ricotta Crostoni


Peperonata with Ricotta Crostoni Recipe

Ingredients:
  • 1/2 cup extra-virgin olive oil
  • 1 large red onion, halved, cut into 1/4"-thick slices (about 2 1/2 cups)
  • 1/4 cup thinly sliced garlic cloves
  • 2 teaspoons kosher salt, divided, plus more for seasoning
  • Freshly ground black pepper
  • 2 red bell peppers, seeded, cut into 1/4"-thick slices
  • 2 yellow bell peppers, seeded, cut into 1/4"-thick slices
  • 2 orange bell peppers, seeded, cut into 1/4"-thick slices
  • 1 tablespoon Sherry vinegar
  • 1 tablespoon dried oregano
  • 2 teaspoons sugar
  • 1 cup Basic Tomato Sauce (click for recipe)
  • 1/2 cup pitted Arbequina or Niçoise olives
  • 3 tablespoons thinly sliced flat-leaf parsley leaves, divided
  • 2 cups D.I.Y. "Ricotta" or store bought (click for recipe)
  • 4 Crostoni Bagnati, halved diagonally (click for recipe)
  • High-quality extra-virgin olive oil
  • Maldon sea salt or fleur de sel
  • Freshly ground black pepper
Directions:
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