The sweetness of pepper and ricotta meets the strong taste of anchovy to create an explosion of flavours you absolutely need to try!
THE CHEF’ SUGGESTION
Using a blender, you can prepare a homemade olive tapenade by mixing 100g of black olives, 20g of capers and 70g of olive oil.
Ingredients
- 2 red peppers
- Extra virgin olive oil
- 250g fresh whole milk dry ricotta
- 70g Parmesan cheese
- Baby spinach
- Salted anchovies
- Olive tapenade
Instructions
-
Cook peppers over high heat and keep turning so that their skin chars evenly. Wash them under running water and remove the roasted skin.
-
Remove seeds and cut peppers into small pieces. Transfer to a blender and emulsify with extra virgin olive oil in order to obtain a bright red sauce. Store in the fridge.
-
Whisk ricotta with Parmesan cheese and extra virgin olive oil. Season with salt.
- Gently pat the anchovies dry.
PLATE PRESENTATION
Pour the sauce into a plastic squeeze bottle and create 3 circles on a plate. Scoop a quenelle of ricotta mousse onto each circle and arrange the anchovies alongside. Garnish with some seasoned baby spinach leaves and the olive tapenade.