Peperonata With Goat Cheese Food

TRADITIONAL PEPERONATA RECIPE

Steps:

• Slice the leek in half lengthwise and reserve half for later. Slice up the other half and rinse it well in a bowl of cold water. Scoop the leeks out of the water and dry them well on a tea towel.
• Warm up a large skillet on medium low flame. Add 3 tablespoons of the olive oil and the leeks with a pinch of sea salt. Saute for about 10 minutes until they start to get some color. Add the re pepper flakes.
• Rinse and cut the bell peppers into 1 inch pieces. Add them to the skillet with the leeks and give everything a good stir.
• Slice the red onion into 1 inch pieces as well and add it to the skillet. Stir well and cook everything together for about 10 minutes until the peppers start to soften and get some color.
• Meanwhile wash and cut the tomatoes into wedges or similar size pieces with the peppers.
• Add the minced garlic to the pan and give everything a good stir. Cook 30 seconds then add the tomatoes. Sprinkle with a pinch of sea salt and cover with a lid. Cook another 5 minutes or so until the tomatoes burst and release their juices.
• Squeeze the juice from half a lemon to the Peperonata, taste and adjust seasonings with more sea salt and lemon juice.
• Remove from heat and finish with a light drizzle of extra virgin olive and sprinkle with the fresh basil, chives and oregano.
• Serve with crusty bread, creamy polenta, toss with your favorite short pasta or cous cous.

PEPERONATA SANDWICHES

Steps:

• Heat olive oil in a large nonstick skillet over medium heat. Add onion, and cook until it begins to soften, 3 to 4 minutes. Add bell peppers, sugar, thyme, rosemary, salt, and black pepper. Toss until well combined. Cover pan, and reduce heat to low. Cook, stirring occasionally, until peppers are very soft, about 30 minutes.
• Slice baguettes in half lengthwise close to the bottom. Scoop out some of the top half so the bread will sit nicely on top of the peppers; set loaves aside, and reserve scooped-out bread for another use. Uncover; raise heat to medium. Cook, stirring often, until most of the liquid evaporates and peppers are nicely glazed, about 3 minutes. Stir in balsamic vinegar. Add a little water if necessary, to avoid scorching. Transfer peperonata to a bowl to cool. When cool, peperonata can be stored, refrigerated, up to 4 days.
• Spread the herbed goat cheese on bread, and top with cooled peperonata.

PEPERONATA ON GOAT CHEESE TOASTS

Steps:

• Preheat broiler.
• Diagonally cut eight 1/4-inch-thick slices from baguette with a serrated knife and arrange in one layer on a baking sheet. Brush tops of bread slices with 1 tablespoon oil and sprinkle with salt. Broil bread about 4 inches from heat, turning once, until golden, about 2 minutes. Cool toasts on a rack.
• Halve garlic cloves and finely chop bell pepper. Seed tomato and finely chop.
• In a small heavy saucepan cook garlic in remaining 2 tablespoons oil over moderate heat, stirring, until just golden. Discard garlic. Add bell pepper, tomato, shallot, and red pepper flakes and cook, stirring occasionally, until bell pepper is softened. Stir in vinegar and cook, stirring, until liquid is evaporated, about 5 minutes. Transfer peperonata to a bowl and cool to room temperature. Season peperonata with salt and pepper.
• Spread toasts with goat cheese. Top cheese with peperonata and garnish with basil.

PEPERONATA WITH GOAT CHEESE

Steps:

• Coat a large sauté pan with olive oil, add the onions and red pepper, season with salt, and bring to medium heat. Cook the onions until soft and aromatic, 8 to 10 minutes, stirring occasionally to make sure they don't brown.
• Add the garlic and cook for another 2 to 3 minutes; it should start to smell really good!
• Add the peppers and 1/4 cup water; season with salt. Continue cooking until the peppers have softened and the water has evaporated, another 8 to 10 minutes.
• Add the tomato paste, pimentón, and sherry vinegar and stir to combine; taste for salt (it will probably need more). Cook until the mixture comes together and looks tightened up and slightly thickened, 6 to 7 minutes. Remove from the heat and let cool.
• I like to squish the goat cheese into a serving bowl and nestle the peperonata in the center rather than spooning it over an entire log-it's more rustic-looking this way. Garnish with chives if you like and serve with baguette slices.

PEPERONATA

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic and bay leaves and cook, stirring occasionally, until the onion is soft, about 6 minutes. Add the tomato paste, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook, stirring, until the tomato paste turns brick red, about 5 minutes.
• Add the bell peppers and cook, stirring occasionally, until they begin to soften, about 10 minutes. Add the wine and 1 cup water, increase the heat to high and bring to a boil. Reduce the heat to medium low, cover and simmer until the peppers are very soft, about 30 more minutes.
• Uncover, increase the heat to medium and continue cooking, stirring occasionally, until most of the liquid has evaporated, 20 to 25 more minutes. Remove the bay leaves. Stir in the basil and balsamic vinegar and season with salt and pepper.

PEPERONATA

Steps:

• Heat oil in heavy large skillet over medium-low heat. Add onions, bell peppers and rosemary and sauté until onions and bell pepper are very tender, about 40 minutes. Mix in vinegar. Season to taste with salt and pepper. Serve hot, warm or at room temperature.

PEPERONATA

Steps:

• Heat olive oil in a large pot. Add onions and garlic; cook and stir until soft and lightly browned, about 5 minutes.
• Stir potatoes, tomatoes, red bell peppers, yellow bell peppers, water, tomato paste, capers, and basil into the pot. Cook until potatoes and peppers are soft, adding more water if needed, about 45 minutes. Season with pepper.