Thursday, April 7, 2011

Whole Wheat Gobbetti w/ Roasted Peppers and Coppa

I actually like this meal better the next day as lunch. Either way, it was pretty good but next time I will probably use less peppers and onions and a little more meat and a spicier one at that. I took a picture on my camera not knowing that the card wasn't in it at the time. Since I still can't find my camera cord, I will have to wait to upload it. Sorry!

Whole Wheat Gobbetti with Roasted Peppers and Coppa

2-3 medium red bell peppers

Olive oil
1/2 onion, sliced

Kosher salt

Freshly ground black pepper
Half a 14.5-oz. can diced tomatoes, drained

A large sprig of thyme, chopped

1/6 lb. thinly sliced coppa, chopped

3/4 cup ricotta cheese

3/4 cup heavy cream

Pinch of nutmeg

1 tsp. finely grated orange zest

8 oz..  gobbetti or cavatappi
(whole wheat if you are being health conscious)
1/8 cup grated Grana Padano or Pecorino cheese

1/6 cup fresh breadcrumbs


Roast the peppers by broiling them in a pan until the skins are charred, turning until all sides are well blistered. Let cool. Peel off the skins, core and seed the peppers, and cut the flesh into thin strips.

In a large skillet, heat about 1-2 Tbs. olive oil over medium heat. Add the onion and cook, stirring until almost tender. Add the peppers, salt and pepper, and sauté until soft and fragrant, about 4 minutes. Add the tomatoes and cook another 3 minutes. Turn off the heat and add the thyme and coppa.

Bring a large pot of salted water to a boil. 

In a medium bowl, combine the ricotta, cream, nutmeg, and orange zest. Season with salt and pepper and whisk until smooth.

Heat the oven to 425°F. Lightly coat a large, shallow baking dish with cooking spray or oil.

Cook the pasta until al dente.

Meanwhile, in a small bowl, toss the grated cheese with the breadcrumbs. Season with salt and pepper and add a drizzle of olive oil. Mix well.

Drain the pasta well and place in the baking dish. Add the pepper and onions and toss. Add the creamy mixture and toss again. Top evenly with the breadcrumb mixture and a drizzle of fresh olive oil. Bake uncovered until browned and bubbling, 20 minutes. 


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