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Red pepper sauce with ricotta and anchovies

by Roberta Bargiggia 17/10/2018
17/10/2018 1102 views
Red pepper souce

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.

Red pepper souce

Red pepper sauce with ricotta and anchovies

Robi@1981 The sweetness of pepper and ricotta meets the strong taste of anchovy to create an explosion of flavours you absolutely need to… Recipes Red pepper sauce with ricotta and anchovies European Print This
Serves: 6 Prep Time: 15-20 minutes Cooking Time: a few minutes a few minutes
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 red peppers
  • Extra virgin olive oil
  • 250g fresh whole milk dry ricotta
  • 70g Parmesan cheese
  • Baby spinach
  • Salted anchovies
  • Olive tapenade

Instructions

  1. Cook peppers over high heat and keep turning so that their skin chars evenly. Wash them under running water and remove the roasted skin.
  2. 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.
  3. Whisk ricotta with Parmesan cheese and extra virgin olive oil. Season with salt.
  4. 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.

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