Bon Appetits Italian Pepper Bread Food

BON APPETIT'S ITALIAN PEPPER BREAD

Steps:

• Oil large bowl and set aside. Warm salt pork in large skillet over low heat until some fat is rendered. Increase heat to medium-high and saute until crisp. Drain pork on paper towels. Reserve 1/4 cup fat from skillet.
• Combine 1 1/2 cups warm water, reserved pork fat, salt and pepper in large bowl. Dissolve yeast in remaining 3/4 cup warm water. Let stand until foamy and proofed, about 10 minutes.
• Add to pepper mixture. Add salt pork and 3 cups flour, stirring vigorously until mixture forms smooth batter.
• Blend in remaining flour 1 cup at a time to form stiff dough. Turn out onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Transfer to prepared bowl, turning to coat entire surface. Cover and let stand in warm draft-free area until doubled in volume, about 1 hour.
• Punch dough down. Turn out onto lightly floured surface and cut in half. Divide each half into thirds. Roll each piece into 12-inch-long rope. Place 3 ropes on ungreased baking sheet and braid together, pinching ends to seal.
• Repeat with remaining dough. Cover lightly and let stand in warm, draft-free area until doubled, 45 minutes.
• Preheat oven to 375*F. Brush loaves with beaten egg. Sprinkle with coarse salt. Bake until crust is golden brown and bread sounds hollow when tapped, 40-45 minutes. Cool on racks.
• Italian Pepper Bread can be prepared ahead, wrapped tightly in foil and frozen.

SICILIAN LAMB PATTIES BRAISED WITH EGGPLANT, PEPPERS, AND TOMATOES

Steps:

• For lamb patties:
• Combine breadcrumbs and 1/4 cup water in small bowl. Soak 5 minutes. Squeeze all water from crumbs. Place crumbs in large bowl. Add lamb and remaining ingredients; mix gently to combine. Shape into 12 oval patties, each about 2 1/2 inches long and 3/4 inch thick.
• For eggplant mixture:
• Preheat oven to 350°F. Combine cubed eggplant and 4 tablespoons oil in large bowl and toss to coat. Spread eggplant out on rimmed baking sheet; sprinkle with coarse kosher salt and pepper. Bake 12 minutes. Turn eggplant over and bake until soft, about 12 minutes longer.
• Heat 1 tablespoon oil in large deep skillet over medium-high heat. Add lamb patties and sauté until brown, about 3 minutes per side. Transfer lamb patties to plate. Add bell pepper strips to drippings in skillet; sauté until beginning to soften, about 4 minutes. Transfer bell pepper to plate with lamb.
• Reduce heat to medium. Add remaining 1 tablespoon olive oil and chopped onion to same skillet. Cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add wine and garlic. Cook, scraping up browned bits, until wine is reduced to glaze, about 7 minutes. Return lamb and bell pepper to skillet; add eggplant, tomatoes, and marjoram. Reduce heat to medium-low. Cover and simmer until lamb is cooked through and vegetables are tender, about 12 minutes. If sauce is thin, simmer uncovered until thickened to desired consistency. Season sauce to taste with coarse salt and pepper.
• Polenta:
• Bring 4 cups water and 1 teaspoon salt to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta. Reduce heat to medium-low. Simmer until polenta is very thick, whisking often, about 20 minutes.
• Spoon polenta into shallow bowls. Top with lamb and vegetables. Sprinkle with pecorino cheese.
• Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long.

GRILLED BREAD SALAD WITH SWEET PEPPERS AND ONIONS

Steps:

• Prepare grill for medium-high heat. Toss bread with 2 tablespoons oil in a medium bowl; season with salt and pepper. Toss bell peppers and onions with 2 tablespoons oil; season with salt and pepper.
• Grill bread, turning occasionally, until golden brown, 8-10 minutes. Transfer to a plate.
• Grill vegetables, turning often, until very tender and charred in spots, 8-10 minutes for peppers and 10-12 minutes for onions; transfer to a cutting board.
• Trim root end from onions and separate layers. Transfer to a large bowl, add vinegar and paprika, and toss to coat. Remove as much skin as possible from peppers; discard. Cut into 1 1/2" strips.
• Add peppers, grilled bread, 2 tablespoons chives, and remaining 2 tablespoons oil to bowl with onions and toss to combine; season with salt, pepper, and more vinegar, if desired. Serve topped with more chives.