• Ingredients: 24
  • Serves: 6

Roasted red pepper panzanella with large red or orange bell peppers, olive oil, divided, kosher salt, freshly ground pepper, 1/2 small red onion, thinly sliced, garlic cloves, finely chopped, red wine vinegar, crushed red pepper flakes, fresh oregano and savory leaves, divided, , thinly sliced spicy salumi, .

Ingredients

  • 4 large red or orange bell peppers
  • 8 tbsps. olive oil, divided
  • Kosher salt, freshly ground pepper
  • 1/2 small red onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 tbsps. red wine vinegar
  • 1/4 tsp. crushed red pepper flakes
  • 2 tbsps. fresh oregano and savory leaves, divided
  • 1/2 loaf country-style bread , torn into pcs.
  • 1 oz. thinly sliced spicy salumi
  • 4 ounces fresh mozzarella, preferably buffalo, torn into pcs.

For swiss chard filling

  • 1/2 cup sweet vermouth
  • 1/2 cup golden raisins
  • 1 medium onion, chopped
  • 2 tbsps. extra-virgin olive oil
  • 2 large bunches green Swiss chard , stems and center ribs reserved for another use and leaves coarsely chopped
  • 2 tbsps. pine nuts, toasted

For lamb

  • 4 frenched racks of lamb , trimmed of all but a thin layer of fat
  • 1/2 cup Dijon mustard
  • 2 tsps. finely chopped thyme
  • 1 tsp. finely chopped rosemary

Equipment:

  • Equipment: kitchen string

Accompaniment:

  • Accompaniment: roasted red peppers

Equipment:

  • 2 large baking sheets

Directions

  1. Step 1 Preheat broiler. Toss bell peppers and 2 tablespoons oil on a rimmed baking sheet; season with salt and pepper.

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  2. Step 2 Broil, turning occasionally, until skins are blackened in spots and blistered all over, 10-12 minutes.
  3. Step 3 Transfer peppers to a large bowl, cover with plastic wrap, and let sit 15 minutes. Reduce oven temperature to 400°F.

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  4. Step 4 Toss peppers in a clean large bowl with onion, garlic, vinegar, red pepper flakes, 1 tablespoon herbs, and 4 tablespoons oil; set aside.

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  5. Step 5 Toss bread and remaining 2 tablespoons oil on a clean baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8-10 minutes.

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  6. Step 6 Let croutons cool. Toss pepper mixture, salumi, and croutons in a large bowl. Arrange on a platter with cheese; top with remaining 1 tablespoon herbs.

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