Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
SERVES 8 TO 10
4 large red, yellow, orange or combination, seeded and cut into 3-inch wedges
2 tablespoons Filippo Berio Extra Virgin Olive Oil
Fine sea salt to taste
1 1/2 cups shredded Fontina cheese
1/2 cup diced black oil-cured olives
1/2 cup minced salame
Preheat the oven to 375F.
Toss the pepper wedges in a bowl with the olive oil and salt.
Combine the cheese, olives, and salame together in a separate bowl.
Arrange the wedges on a baking sheet.
Cover with foil and bake for 10 minutes.
Uncover the wedges and top each with some of the cheese mixture and continue to bake until the cheese is melted and beginning to brown.