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Crostini con Peperoni
(Red and Yellow Bell Pepper Toasts)

"Cookery is not chemistry. It is an art. It requires instinct and taste
rather than exact measurements."
~ Marcel Boulestin

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Crostini con Peperoni
(Red and Yellow Bell Pepper Toasts)


Diary of a Tuscan Chef:
Recipes and Memories of
Good Times and Great Food
by Cesare Casella and Eileen Daspin, 1998, Doubleday

“We had a lot of peppers in the garden one year and needed to use them up,
so Mama and I came up with this recipe. Even thought the normal topping
for crostini is tomatoes, all our customers loved these and asked for them
well into the winter when there wasn’t a pepper to be had in all of Pieve
Santo Stefano.”

1/4 cup extra-virgin olive oil
1/3 teaspoon crushed red pepper flakes
3 fresh sage leaves, chopped
1 medium red onion, chopped
2 cloves garlic, chopped
1/3 – 1/2 cup white wine
1 small to medium red bell pepper, seeded and sliced
1 large yellow bell pepper, seeded and sliced
1/3 cup fresh basil leaves, loosely packed
1 1/3 tablespoons drained capers
2 anchovy fillets, preserved in salt or olive oil, chopped
1 medium tomato, chopped (optional)
3 tablespoons finely chopped fresh Italian parsley
Salt, to taste
8 slices Tuscan bread, toasted
[or the best quality Italian or French bread available]

Put the olive oil and red pepper flakes in a medium saucepan and heat
over medium. Add the sage, onion, and garlic and sauté for approxi-
mately 5 minutes, until the onion starts to color.
Add 1/3 cup white wine and let it reduce completely, about 5 minutes.
Add the sliced peppers and half the basil and continue cooking over
medium heat for 10 to 12 minutes more. Then add the capers, anchovy fillets, and tomato, if using it. Stir well. If the mixture seems a little dry,
add a little more wine at this point, and up to 1/3 cup of water. Continue cooking until the peppers are very soft, about 5 minutes.
Remove the pan from the heat and add the remaining basil and the
parsley. Transfer the pepper mixture to a food processor and pulse until
it is chunky. Return the mixture to the saucepan and cook for another 5 minutes over medium heat. It might be necessary to add a little more
water at this point. The sauce should be thick and slightly soupy. Add
salt, and spoon over the toast.
 

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