Recipe: Goat Cheese Truffles Three Ways with Peperonata
Ingredients:
- 5 tablespoons extra virgin olive oil
- 1 red bell pepper, cored, seeded, and cut into thin strips
- 1 yellow bell pepper, cored, seeded, and cut into thin strips
- 2 tablespoons sherry vinegar
- Kosher salt and freshly ground black pepper, to taste
- 2 cups fresh goat cheese
- 1/4 cup ground pimenton (Spanish paprika)
- 1/4 cup ground fennel seeds or fennel pollen
- 1/4 cup poppy seeds
- 1 pound arugula (known as rocket in the UK)
- 1 tablespoon fresh lemon juice
- To make the peperonata: In a 12-14 inch saute pan, heat 2 tablespoons of olive oil over high heat until almost smoking. Add the red and yellow peppers and saute over high heat for 4 minutes, or until browned at the edges and softened. Add the sherry vinegar, salt, and pepper, reduce the heat to medium, and continue to cook for 5-7 minutes until the peppers are tender. Adjust the seasonings and set aside to cool.
- Place the goat cheese in a medium bowl and season with salt and pepper. Divide the cheese into 12 portions and gently roll each portion into a ball. Roll four balls in the pimenton to completely coat, then roll four in the fennel and four in the poppy seeds. Set aside.
- Bring 4 quarts of water to a boil and set up an ice bath next to the stove. Drop the arugula in the boiling water, blanch for 10 seconds, then remove with a slotted spoon and immediately drop into the ice bath. Remove from the ice bath, gently squeeze out the excess liquid with a paper towel or clean dish towel, and place the arugula in a medium bowl. Toss with 3 tablespoons of olive oil, the lemon juice, salt, and pepper.
- To assemble the dish, divide the arugula and peperonata among four dinner plates. Put one of each flavor of goat cheese truffle on each plate. Drizzle with olive oil and serve.
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