goat cheese truffles

from The Babbo Cookbook by Mario Batali

Serves 4 (as a plated appetizer)

Peperonata
2 Tbs extra-virgin olive oil
1 red bell pepper, cored, seeded, & cut into thin strips
1 yellow bell pepper, cored, seeded, & cut into thin strips
2 Tbs sherry vinegar
Kosher salt & freshly ground 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 lb arugula
3 Tbs extra-virgin olive oil
1 Tbs fresh lemon juice
12 1/2-inch slices from a baguette
Best-quality extra-virgin olive oil, for drizzling

To make the peperonata: In a 12- to 14-inch saute pan, heat the 2 Tbs of olive oil over high heat until almost smoking. Add the red & yellow peppers & saute over high heat for 4 minutes, or until browned at the edges & softened. Add the sherry vinegar, salt, & pepper, reduce the heat to medium, & continue to cook for 5 to 7 minutes, or until the peppers are tender. Adjust the seasonings & set aside to cool.

Place the goat cheese in a medium bowl & season with salt & pepper. Divide the cheese into 12 portions & gently roll each portion into a ball. Roll four balls in the pimenton to completely coat, then roll four in the fennel, & four in the poppy seeds. Set aside.

Preheat the oven or broiler to 400 degrees F.

Bring 4 cups of water to a boil & 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 & immediately refresh in the ice bath. Remove from the ice bath, gently squeeze out the excess liquid with a paper towel or a clean dish towel, & place the arugula in a medium bowl. Toss with the 3 Tbs of olive oil, the lemon juice, salt , & pepper.

Toast the bread slices in the oven or broiler for 2 minutes, until slightly browned & crispy.

To assemble the dish, divide the arugula & peperonata among four dinner plates. Place one of each flavor of goat cheese truffle on each plate. Drizzle with the olive oil, lean 3 slices of toast up against each trio of truffles, & serve.


recipe