Grilled Ricotta Salata with Flame-Roasted Peppers and Fennel Slaw
  • 2each: red, yellow and green bell peppers
  • 2 Walla Walla onions, cut in wedges with root on
  • 1/2cup extra-virgin olive oilplus 4 tablespoons
  • 2tablespoons minced garlic
  • 1/4cup red wine vinegar
  • 3 fennel bulbs, thinly sliced
  • 1teaspoon Sambal Oelekhot chile paste
  • Salt and freshly ground pepperto taste
  • 12ounces Ricotta Salata, cut 1/2-inch thick
  1. Char peppers using a propane torch or by placing on a hot grill. Peel, seed and julienne.
  2. Sauté wedges of onion in 2 tablespoons olive oil over medium heat.
  3. Marinate cooked onion and peppers with 1/2 cup olive oil, one tablespoon of garlic and red wine vinegar to taste.
  4. 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.
  5. Grill Ricotta Salata on each side 1-2 minutes.
  6. Fan a cooked onion wedge on each plate. Cut root flush to hold fan intact.
  7. 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