Tomato and Ricotta Crostini
Easy
Peppers Castellano Style
From nearby Costigliole d’Asti comes this classic dish made with sweet red peppers.
Serves 6
Ingredients
- 6 large sweet red peppers, washed and dried
- 12 thin slices prosciutto di San Daniele
- 12 slices Il Valcasotto a latte crudo*
- Filippo Berio extra virgin olive oil
- Ingredients
Directions
- Preheat the oven to 350°F.
- Place the peppers on an oiled baking sheet; bake or broil them until blackened. Cool, then skin and cut each pepper in half. Remove all seeds from the inside of the peppers.
- Arrange half of them on an oiled baking sheet and place two slices of prosciutto and two slices of cheese on each one.
- Top with the second half of the peppers. Brush the peppers with olive oil and bake them about 10 minutes or until the cheese has melted.
- Serve hot or warm with good bread. Pan Biove is the typical bread of Piedmont.
- *Consider using Fontina or Swiss cheese if you cannot find Il Valcasotto a latte crudo.
This recipe was featured on Season 24 - Episode 2406.
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Comments
m.coleman
To: Mary Ann
Question
While viewing Show # 2406 on Piemonte Recipes,
as I recall, you referred to the
‘popular melting cheese of the Piedmont”
by another shorter name or term, but not “Il Valcasotto a latte crudo.” Wasn’t there another name label printed on the cheese?
Cheese in question looked very familiar.
Good Show. Thank you!
Anna
I am waching you right now and I missed he name of the Cheese ha you used in Stuffed Basil leaves Grazie
Paula
This looks absolutely delicious! I will be making it soon, my husband will love it too. I’ve expanded his palette quite a bit since we’ve been TO
Olivia Zarnack
Genius! Thank you Mary Ann! Excited to cook soon!
Nancy
Crowd favorite!
Jo Ann Ficarra
I love your recipes, you are my favorite!
Marilyn
Do you answer the questions you’re asked? If so, where can they be found? TY.