Ricotta Salata, a variation of ricotta that is pressed, salted and aged, gets upgraded with hot chile paste and charred bell peppers.
Grilled Ricotta Salata with Flame-Roasted Peppers and Fennel Slaw
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Ingredients
- 2 each: red, yellow and green bell peppers
- 2 Walla Walla onions, cut in wedges with root on
- 1/2 cup extra-virgin olive oil plus 4 tablespoons
- 2 tablespoons minced garlic
- 1/4 cup red wine vinegar
- 3 fennel bulbs, thinly sliced
- 1 teaspoon Sambal Oelek hot chile paste
- Salt and freshly ground pepper to taste
- 12 ounces Ricotta Salata, cut 1/2-inch thick
Instructions
- Char peppers using a propane torch or by placing on a hot grill. Peel, seed and julienne.
- Sauté wedges of onion in 2 tablespoons olive oil over medium heat.
- Marinate cooked onion and peppers with 1/2 cup olive oil, one tablespoon of garlic and red wine vinegar to taste.
- Thinly shave or slice bulb fennel. Finely chop two tablespoons of fennel greens and toss with shaved fennel, remaining garlic, Sambal Oelek, 2 tablespoons olive oil and vinegar.
- Grill Ricotta Salata on each side 1-2 minutes.
- Fan a cooked onion wedge on each plate. Cut root flush to hold fan intact.
- Place some marinated peppers and fennel salad on plate. Top with grilled ricotta. Drizzle with olive oil and garnish with a sprig of fennel top.
Recipe Notes
Nutrition Facts
Grilled Ricotta Salata with Flame-Roasted Peppers and Fennel Slaw
Amount Per Serving
Calories 549
Calories from Fat 360
% Daily Value*
Total Fat 40g
62%
Cholesterol 66mg
22%
Total Carbohydrates 29g
10%
Protein 23g
46%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 549 cal, 40g fat, 66mg chol, 23g protein, 29g carb
