Peperonata (with Ricotta Cheese) updated

I previously published this recipe, but this version has been slightly updated for Amy’s Teaching Kitchen. I hope this recipe becomes a staple for those that reference this website. It is easy and elegant. Besides being a great side dish and bruschetta topper, leftovers store well for several days and are a great addition on sandwiches and as a base for a pasta.

QUANTITY AND INGREDIENTS

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 ¼-1/2 inch thick (thick julienne)

2 orange bell peppers, cored, seeded, and sliced ¼-1/2 inch thick (thick julienne)

1 1/2 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 (or 3 Tbsp capers)

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

HOMEMADE RICOTTA CHEESE (OPTIONAL)

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

SPECIAL EQUIPMENT

Large sauté pan

Medium size baking dish with high sides

Food-grade thermometer, preferably digital (for ricotta only)

PREPARE YOUR MIS EN PLACE

For the class on 4/27/25, we will only prepare the peperonata, not the ricotta.

1. Read and reread the recipe. Divide tasks amongst team members.

2. Gather all your ingredients and necessary equipment.

3. Prep all your wet and dry ingredients in separate bowls in preparation for cooking.

CULINARY TIPS

1. Give thought to the order of tasks given other recipes being prepared. Are there duplicate ingredients?

2. For an efficient way to cut bell peppers, watch this video by Gordon Ramsey https://www.facebook.com/share/v/1Adm5g22a7/?

3. If you don’t have tomato sauce, purée a can of diced tomatoes in your blender or food processor. I prefer fire-roasted, always.

4. Substitute capers for olives if that is what you have in your pantry. It is the briny flavor that you are looking for.

5. If you decide to make the fresh ricotta cheese, I advise using organic milk and cream. The better flavors of the organic versions will only be amplified in the final product.

PREPARE THE PEPERONATA

1. Adjust the oven rack to the middle position and preheat the oven to 350°F.

2. 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.

3. Add the peppers, season with the remaining 1 teaspoon of salt, and sauté until they begin to soften, about 2 minutes.

4. Add the vinegar, oregano, and sugar, and stir to combine the ingredients.

5. 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.

6. Transfer the peperonata to a medium to large baking dish and fold in the olives or capers (may be added later as a garnish).

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

8. Remove the peperonata from the oven and allow it to cool for at least 10 minutes before serving.

9. Sprinkle the parsley (or basil) prior to serving.

PREPARE THE RICOTTA

1. 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.

2. Pull the pot off the heat just shy of 185 degrees.

3. Add the vinegar and stir gently for 30 seconds. The curds will form almost immediately.

4. 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.

5. 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.

6. Serve immediately, preferred, or store in an airtight container in the refrigerator for up to 1 week.

Makes 2 cups.