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.

SERVINGS: 8

INGREDIENTS
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

DIRECTIONS
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.