Thursday, October 1, 2009

Goat Cheese Truffles with Peperonata-Recipe by Mario Batali

Stewed peppers, tomatoes and onions form a classic Italian peperonata.
Batali's is made simply with stewed sweet peppers and sherry vinegar.


1/2 cup extra-virgin olive oil, plus more for drizzling
2 red bell peppers, cut into thin strips
2 yellow bell peppers, cut into thin strips
1/4 cup sherry vinegar
Salt and freshly ground pepper
1 1/2 pounds arugula, large stems discarded
2 tablespoons fresh lemon juice
1 pound mild soft goat cheese, at room temperature
2 tablespoons fennel pollen or crushed fennel seeds
2 tablespoons poppy seeds
2 tablespoons sweet paprika
Eight 1/2-inch-thick slices Italian peasant bread, grilled or toasted

1.In a skillet, heat 1/4 cup of the olive oil. Add the peppers and cook over moderately high heat, stirring occasionally, until they start to brown, about 8 minutes. Add the vinegar and cook over low heat until the peppers are tender, about 10 minutes. Season with salt and pepper and transfer to a bowl.
2.Prepare a bowl of ice water. In a pot of boiling water, blanch the arugula until wilted, about 10 seconds. Transfer to the ice water to chill. Drain the arugula and gently squeeze it dry; chop coarsely.
3.In a small bowl, combine the lemon juice with the remaining 1/4 cup of olive oil. Season with salt and pepper.

Goat Cheese and Asparagus Pizza Recipe by Mario Batali

1 recipe Pizza Dough
1/2 pound fresh asparagus
8 ounces Coach Farm Goat Cheese
1/2 cup good quality extra-virgin olive oil
Preheat the griddle to 300° F. Cook the 4 pizza rounds for 30 seconds on each side. Remove from the heat and set aside.
Preheat the oven to 500° F. Wash the asparagus and place on a lightly oiled baking sheet. Roast the asparagus in the hot oven until charred, about 9 minutes. Remove from the oven. When the asparagus are cool enough to touch, cut each stalk into 3 pieces.
In a small bowl, mix the goat cheese and olive oil. Divide the goat cheese mixture between the 4 pizzas, making sure to leave a 3/4-inch rim around the pizza for the crust. Smooth the goat cheese so that the topping is only 1/8- to 1/4-inch thick. Scatter the asparagus over the pizzas and cook the pizzas on the griddle until the dough is done, but not brown, about 3 1/2 minutes. Serve immediately.