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Goat Cheese Truffles: three ways with Peperonata
Adapted by StarChefs from The Babbo Cookbook by Mario Batali, Clarkson Potter 2002

  • 2 Tablespoons extra virgin olive oil
  • 1 red bell pepper, cored, seeded and cut into thin strips
  • 1 yellow bell pepper, cored, seeded and cut into thin strips
  • 2 Tablespoons sherry vinegar
  • Kosher salt and black pepper to taste
  • 2 cups goat cheese, fresh
  • 1/4 cup pimenton, ground
  • 1/4 cup fennel seeds, ground
  • 1/4 cup poppy seeds
  • 1 pound arucola
  • 3 Tablespoon extra-virgin olive oil
  • 1 Tablespoon lemon juice
  • 12 1/2 - inch slices from a Baguette

Sauté the red and yellow peppers in 2 Tablespoons of olive oil for 4 minutes, or until browned at the edges and softened. Add the sherry vinegar, salt, and pepper, reduce the heat to medium, and continue to cook for 5 to 7 minutes, or until the peppers are tender. Set aside to cool.

Season the goat cheese with salt and pepper. Divide the cheese into 12 portions and gently roll each portion into a ball. Coat 4 balls with the pimenton, 4 with the fennel and 4 with the poppy seeds. Set aside.

Preheat the oven or broiler to 400 F.

Blanch the arucola for 10 seconds in boiling water and immediately refresh in an ice bath. Remove from ice bath, gently squeeze out the excess liquid with a paper towel and place in a medium bowl. Toss with the 3 Tablespoon of olive oil, the lemon juice, salt and pepper.

Toast the bread slices in the oven or broiler for 2 minutes, until slightly browned and crispy.

To assemble the dish, divide the peperonata evenly among fours plates. Place one of each flavor of goat cheese truffle on each plate. Drizzle with olive oil, lean three slices of toast up against each trio of truffles, and serve.


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