Bruschetta con Peperonata (Mixed Bell-Pepper Bruschetta) Recipe
Photo: Lido Vannucchi
Serves 4
Ingredients
For the Peperonata:1 yellow bell pepper
1 red bell pepper
1 green bell pepper
1 onion
5 Tbsp. extra-virgin olive oil
Salt and pepper, to taste
Pinch crushed red pepper
1/2 cup white wine
1 whole ripe Bartlett pear
1 (28-ounce) can whole San Marzano tomatoes
For the Crostini: 1 baguette
Extra-virgin olive oil, for drizzling
Salt and pepper, to taste
A few arugula leaves for garnish (optional)
Directions
To make the peperonata: Start by washing the bell peppers. Cut the tops off at the stem. Remove the ribs and seeds. Slice the peppers, lengthwise, about 1/4-inch-thick slices. Set them aside.
Slice the onion into long pieces. Heat the olive oil in a nonstick pan over medium heat and toss in the sliced onions. Add some salt and pepper, to taste, and a pinch of crushed red pepper. Cook the onions until they become golden (about 8 minutes). Add the bell peppers to the onions and mix them together. Cook the bell-pepper-and-onion mixture over high heat for 2 minutes, then deglaze the pan by taking it off the stove and adding the wine. Put the pan back on the stove and allow everything to continue to cook.
In the meantime, core the pear and slice it into 4 pieces and dice the San Marzano tomatoes. Add the pear and tomatoes to the pan with the bell-pepper-and-onion mixture. Cover and simmer the mixture over low to medium heat for 20 to 25 minutes. Cook the mixture until the peppers are soft, remove the lid and continue to cook (approximately 5 to 8 minutes) until the tomato sauce has thickened.
To make the crostini: Cut a fresh baguette diagonally, into pieces about 1/2-inch thick. Drizzle some olive oil over the baguette slices and sprinkle them with some salt and pepper. Grill each side for about 3 minutes, until the bread is crispy and a nice golden brown.
Assembly: Place some of the peperonata mixture on top of the crostini. For a nice touch, garnish with some fresh arugula.
From A Taste of Italy (Sterling Epicure) by Damiano Carrara.
Ingredients
For the Peperonata:
For the Crostini:
Directions
To make the peperonata: Start by washing the bell peppers. Cut the tops off at the stem. Remove the ribs and seeds. Slice the peppers, lengthwise, about 1/4-inch-thick slices. Set them aside.
Slice the onion into long pieces. Heat the olive oil in a nonstick pan over medium heat and toss in the sliced onions. Add some salt and pepper, to taste, and a pinch of crushed red pepper. Cook the onions until they become golden (about 8 minutes). Add the bell peppers to the onions and mix them together. Cook the bell-pepper-and-onion mixture over high heat for 2 minutes, then deglaze the pan by taking it off the stove and adding the wine. Put the pan back on the stove and allow everything to continue to cook.
In the meantime, core the pear and slice it into 4 pieces and dice the San Marzano tomatoes. Add the pear and tomatoes to the pan with the bell-pepper-and-onion mixture. Cover and simmer the mixture over low to medium heat for 20 to 25 minutes. Cook the mixture until the peppers are soft, remove the lid and continue to cook (approximately 5 to 8 minutes) until the tomato sauce has thickened.
To make the crostini: Cut a fresh baguette diagonally, into pieces about 1/2-inch thick. Drizzle some olive oil over the baguette slices and sprinkle them with some salt and pepper. Grill each side for about 3 minutes, until the bread is crispy and a nice golden brown.
Assembly: Place some of the peperonata mixture on top of the crostini. For a nice touch, garnish with some fresh arugula.
From A Taste of Italy (Sterling Epicure) by Damiano Carrara.
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