Whole Wheat Gobbetti with Roasted Peppers and Coppa
2-3 medium red bell peppers
1/2 onion, sliced
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
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.