| 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. |
