Ingredients
8 Servings
Peperonata
1
1
1
2
2
2
2
1
1
2
1
1
Assembly
3
2
4
Preparation
-
Peperonata
Step 1
Position a rack in middle of oven; preheat to 375°. Heat oil in a large skillet over medium heat. Add onion, garlic, 1 teaspoon salt, and a pinch of pepper; cook, stirring occasionally, until onion and garlic are translucent but not browned, 7-8 minutes. Add peppers and remaining 1 teaspoon salt; cook, stirring occasionally, until peppers begin to soften, about 5 minutes. Add vinegar, oregano, and sugar; stir for 1 minute. Add tomato sauce; stir for 2 minutes. Season peperonata with salt and pepper.
Step 2
Spread peperonata in an even layer in a 13x9x2″ baking dish. Bake for 10 minutes. Remove from oven; stir in olives. Return to oven; bake until top is browned in spots and peppers are nicely roasted, about 45 minutes. Let cool at least 10 minutes.
-
Assembly
Step 3
Divide peperonata among shallow bowls; sprinkle with 2 tablespoons parsley. Mound ricotta on top of Crostoni Bagnati. Drizzle with high-quality olive oil and top with a pinch of sea salt, pepper, and 1 tablespoon parsley. Rest 1 toast on each bowl.
