Grilled Ricotta Salata with Flame-Roasted Peppers and Fennel Slaw
Ricotta Salata, a variation of ricotta that is pressed, salted and aged, gets upgraded with hot chile paste and charred bell peppers.
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Ingredients
- 2 each: red, yellow and green bell peppers
- 2 Walla Walla onions, cut in wedges with root on
- 1/2 cup extra-virgin olive oil (plus 4 tablespoons)
- 2 tablespoons minced garlic
- 1/4 cup red wine vinegar
- 3 fennel bulbs, thinly sliced
- 1 teaspoon Sambal Oelek (hot chile paste)
- Salt
- freshly ground pepper
- 12 ounces Ricotta Salata, cut 1/2-inch thick
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