This Piedmontese classic's Italian name is caprino alla salsa rossa, but Goldstein writes that it is also sometimes called tomini elettrici, or ``electric goat cheese." The dish would go best with a Dolcetto or a Nebbiolo d'Alba, according to ``Antipasti." Serve with toasted bread, and use leftover sauce with roast beef or chicken.
|2||teaspoons crushed red pepper|
|1/3||cup olive oil|
|2||cups peeled, seeded, and finely chopped plum tomatoes (fresh or canned)|
|1/2||cup tomato puree|
|1/4||cup red wine vinegar|
|Pinch of sugar (optional)|
|Salt and black pepper, to taste|
|8||rounds fresh goat cheese (each 2 or 3 ounces)|
|Few handfuls of salad greens dressed with olive oil (optional)|
|8||slices toasted or grilled bread|
2. Remove the sauce from the heat, add salt and black pepper, and leave to cool completely. Taste again and adjust the seasoning.
3. Arrange the goat cheese rounds on salad plates and spoon the sauce evenly over the cheeses. Garnish the plates with greens, if you like and serve with the bread.