6
(preferably yellow) bell peppers (see note)
2 tablespoons olive oil
2 tablespoons heavy cream
1 teaspoon Dijon mustard
1/2 teaspoon salt
Freshly ground black pepper, to taste
2/3 pound Fontina cheese (preferably imported from Val d'Aosta),
cut into 1-1/2-inch matchsticks (see note)
1/2 cup coarsely chopped green olives
Roast
the whole peppers over a gas flame, turning until completely charred.
Put in a bowl, cover the bowl with plastic wrap and let cool for
at least 30 minutes.
In
a small bowl, combine the olive oil, heavy cream, mustard, salt
and a couple of grinds of pepper. Whisk together until emulsified.
Set aside.
Peel
the skin from the peppers and discard the cores, seeds and membranes.
Cut the peppers into 1/4-inch-wide strips.
In
a large bowl, combine the peppers, cheese, olives and cream mixture.
Toss together. Serve at room temperature. |
