Agriculture Reference
In-Depth Information
Tear the peppers into generous bite-size pieces. (Cutting is too uniform and spoils the ap-
pearance.) Toss together the peppers and olives in a medium bowl.
In a small bowl, combine the anchovies, vinegar, garlic and salt and whisk to combine.
Drizzle in the olive oil as you continue to whisk the mixture.
Pour the dressing over the peppers and toss to coat well. Turn the salad out onto a serving
platter. Using a vegetable peeler, shave long shards of the ricotta salata over the top. Don't
be stingy with the cheese. Serve.
Peperonata
This is one approach to the basic stew of tomatoes, onions and peppers found all
over the Mediterranean, for which there are as many recipes as cooks. The final
fillip of the chile, garlic and herb sauce is inspired by a recipe in Patience Gray's
Honey from a Weed. Using yellow bell peppers relieves the monochromatic brick
color of cooked tomatoes and red peppers, but with or without them, this is one
delicious dish. Try serving it with a grilled lamb chop and a glass of young Zinfan-
del, Chianti, or Dolcetto.
6 SERVINGS
