Stracciatella Toast with Grilled Peppers and Onions

Name: Stracciatella Toast with Grilled Peppers and Onions
Cuisine: American
Ingredients: 2 (1-inch-thick / 2.5 cm) slices rustic country bread, cut to roughly 5 inches (12 cm) square; Maldon salt; A few fresh basil or oregano leaves, rinsed and patted dry (optional); freshly ground black pepper; 1 teaspoon kosher salt; 3 tablespoons extra-virgin olive oil, plus more for serving; 1 tablespoon red wine vinegar; 1 small Spanish onion, cut into ⅓-inch-thick (6 mm) rounds; A few fresh basil or oregano leaves, rinsed and patted dry (optional); A few fresh basil or oregano leaves, rinsed and patted dry (optional); 6¼ ounces (175 g) sweet peppers (preferably Jimmy Nardellos, but other varieties, including red bell, will work, too); 6¼ ounces (175 g) sweet peppers (preferably Jimmy Nardellos, but other varieties, including red bell, will work, too); 4 ounces (112 g) stracciatella cheese

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Four Horsemen

By Nick Curtola , Gabe Ulla , James Murphy and Justin Chearno

Published 2024

About

I like to make this recipe in the summertime when we have access to the peak-season peppers: Corno di Toro, Lipstick, and Jimmy Nardello. I like to char them on the grill, for some smoky flavor. This also allows the tougher outer skin to come right off. If grilling’s not feasible at home, just roast the peppers in the oven at 375°F (190°C). Either way, please don’t char them over a gas range! It gives the peppers a really artificial flavor and an aroma of gas.

Ingredients

Americas
Europe
United States
Italy
Bread
Vegetarian
Brooklyn

Ingredients

Method