Burnt Ricotta Salata, Tomatoes and Olives Print Email

1 teaspoon sugar
3 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
1/2 cup fresh oregano leaves
12 ounces cherry tomatoes, cut in half
1 cup Kalamata olives
10 ounces ricotta salata
2 small red chiles
Coarse salt
1/4 teaspoon crushed rep pepper flakes

Whisk together the sugar, red wine vinegar, 3 tablespoons of the olive oil, and the oregano in a bowl. Add the tomatoes and toss to coat.

Smash the olives with the side of a heavy knife and tear them open, removing the pits. Toss the olives and tomatoes together on a serving platter.

Break the ricotta salata into rough 1-inch pieces and place in a bowl. Halve the chiles, remove the seeds, and cut lengthwise into thin slices. Add the ricotta and toss with the remaining 5 tablespoons olive oil.

Heat a large cast-iron skillet over high heat. Add the ricotta and the chiles in batches, so they aren't crowded, and cook without moving for 5 to 10 seconds; as soon as you see the cheese charring on the bottom, remove the cheese and chiles and place the burnt side up over the tomatoes and olives. Sprinkle with salt and red pepper flakes. Serve immediately.

- serves 6 -
Adapted from Seven Fires by Francis Mallmann.

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