Recipe: Fontina and Roasted Yellow Pepper Salad

Cookbook

Fontina and Roasted Yellow Pepper Salad

Insalata Di Fontina E Peperoni Gialli
Serves 6

Fontina and Roasted Yellow Pepper Salad
Here's another interesting antipasto salad from the Piemonte region of northwestern Italy. It was specifically created to showcase fragrant, nutty-flavored Italian Fontina cheese, which come from Val d'Aosta. This salad is sometimes simply called insalata di formaggio. When roasted, the sweet yellow peppers take on a subtle smokiness that's a perfect contrast to the cheese.

6 yellow bell peppers
2 tablespoons olive oil
2 tablespoons heavy cream
1 teaspoon Dijon mustard
1/2 teaspoon salt
Freshly ground black pepper to taste
2/3 pound imported Fontina cheese (from Val d'Aosta),
cut into 1-1/2-inch matchsticks
1/2 cup coarsely chopped green olives

1. Roast the whole peppers over a gas flame, turning until completely charred. Put in a bowl, cover the bowl with plastic wrap, and let cool for at least 30 minutes.

2. In a small bowl, combine the olive oil, heavy cream, mustard, salt, and a couple of grinds of pepper. Whisk together until emulsified. Set aside.

3. Peel the skin from the peppers and discard the cores, seeds, and membranes. Cut the peppers into 1/4-inch-wide strips.

4. In a large bowl, combine the peppers, cheese, olives, and cream mixture. Toss together. Serve at room temperature.

Buy the Book!

Insalate
Authentic Italian Salads for All Seasons
By Susan Simon
Chronicle Books, June 2001
Paperback, $17.95
132 pages, full-color photographs throughout
ISBN: 0-8118-2872-7
Recipe reprinted by permission.