$1 Oyster Monday

Antipasti plate from Campania

Makes 4 servings

4 lemon leaves, if available

1 piece buffalo mozzarella, 4 ounces

8 cherry tomatoes

4 basil leaves, cut into thin ribbons

¼ cup extra virgin olive oil

2 ounces thinly sliced San Daniele prosciutto

2 ounces thinly sliced capocollo

Handful of marinated olives

1 stalk celery, peeled cut into 2 inch lengths, and blanched

2 tablespoons flour

1 egg, beaten

¼ cup breadcrumbs

1 cup vegetable oil for frying

1 lemon

4 roasted and stuffed peppers—see recipe

Grill the lemon leaves until lightly charred.

Cut the mozzarella into 4 slices and set on top of the lemon leaves.

Cut the cherry tomatoes into quarters.  Toss in a small bowl with the basil and the olive oil.  Season with salt and pepper.

Arrange the meats on a platter.  Set the cheese on the lemon leaves on the platter and top with the tomatoes.  Add the olives.  Cut the lemon into 4 very thin slices and save the remaining lemon for juice.  And now tackle the celery.

Toss the celery in the flour until lightly coated, dip the pieces in the egg, and then roll in the breadcrumbs.

Heat the oil to 350◦F.

Carefully drop the celery into the hot oil and fry until the breadcrumbs are golden brown. 

Set the celery on top of the lemon slices and squeeze a little fresh lemon juice over the celery.

Add the peppers to the platter and you are all set.  Dig in.

Stuffed Farm Pepper

8 medium peppers

4  tablespoons extra virgin olive oil

1/2 teaspoon chopped garlic

1 ½ cups coarse toasted bread crumbs

1/2 cup grated pecorino

1/2 cup grappa soaked raisins

1/2 cup chopped pitted green olives

1 tablespoon capers rinsed and dried

1 tablespoon chopped fresh oregano

1/8 teaspoon hot red pepper flakes

Kosher salt

¼ cup white wine

Roast the peppers over a flame until charred.  Transfer to a bowl, cover with a towel and allow to cool.  They will steam under the towel, making it easier to peel the peppers.

Peel and seed the peppers.

Preheat the oven to 350°F.

Heat 2 tablespoons olive oil with the garlic in a small sauté  pan over medium-low heat.  Cook for 3-4 minutes or until the garlic is tender. 

Transfer the garlic to a mixing bowl and add the breadcrumbs, pecorino, raisins, olives, capers and pepper flakes.  Mix well.  Season with salt. 

Open the peppers and fill each one with ¼ of the filling.  Close and arrange the peppers in a small baking pan that they will fit in snuggly.

Add the wine and pour the remaining oil over the peppers and bake for 20 minutes.  Check half way through to be sure the liquid has not evaporated completely.  Add a little water if necessary.