INGREDIENTS
2 each large red and yellow capsicums
10 small vine tomatoes, halved
olive oil
1 tablespoon finely chopped rosemary
sugar
Salsa Rustica
1/3 cup olive oil
2 tablespoons red or white wine vinegar
2 cloves garlic, crushed
¼ cup packed basil leaves
¼ cup finely chopped celery
½ small red onion, finely chopped
2 tablespoons capers
¼ cup chopped black olives
sea salt and freshly ground pepper
To serve
1 whole ricotta (I used Clevedon Valley Buffalo Company)
grilled bread or crostini
METHOD
Preheat the oven to 200˚C.
Salsa: Put the olive oil, vinegar, garlic and basil in a food processor and process until smooth.
Tip into a bowl and stir in the remaining ingredients. Season.
Place the capsicums in a roasting dish and roast until tender but not falling apart. Cover loosely with a tea towel and leave for 30 minutes.
Put the tomatoes cut side up on a lined baking tray. Drizzle with a little olive oil then top with a pinch of rosemary and sugar. Season generously. Roast for 40 minutes until they have started to shrivel and are well cooked but not totally collapsing. Cool.
Peel and seed the capsicums and cut into strips.
To serve: Place the ricotta on a small plate and spoon over a little salsa.
Arrange the capsicums and tomatoes on a serving platter and spoon over the remaining salsa.
Spread some ricotta on the grilled bread and top with tomato and capsicums.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.