Baked Ricotta with Pepperonata
Serves: 4
INGREDIENTS
Pepperonata
2 each red and yellow capsicums
3 tablespoons extra virgin olive oil
1 onion, thinly sliced
2 stalks celery, thinly sliced
2 cloves garlic, thinly sliced
½ teaspoon salt
½ cup pitted green olives
¼ cup currants
3 tablespoons capers, rinsed
1 tablespoon sugar
3 tablespoons red wine vinegar
8 fresh basil leaves
Ricotta
½ cup dried breadcrumbs
400 grams ricotta
2 cloves garlic, crushed
½ teaspoon fennel seeds, toasted and ground
½ teaspoon chilli flakes
¼ cup flat-leaf parsley, chopped
½ cup freshly grated parmesan
METHOD
Pepperonata: Preheat the oven to 250°C. Rub the capsicums with a little olive oil and roast until the skins are blackened and blistered. Remove from the oven, place in a bowl and cover with a plate.
Leave to cool, then peel, seed and slice.
Heat the oil in a large sauté pan, add the onion, celery, garlic and
salt and cook until tender. Add all the remaining ingredients except the vinegar and basil and cook for 15 minutes. Add the vinegar and allow most of it to evaporate. Season, rip the basil leaves and fold
through. Tip into a bowl and set aside.
Ricotta: Reduce the oven to 180°C. Lightly grease 4 x 10cm loose bottom tart tins. Dust with 2 tablespoons of the breadcrumbs, shaking out any excess. Combine the remaining ingredients and breadcrumbs in a bowl and season. Divide the mixture between the tins and lightly press in. Place on an oven tray and cook in the oven for 25-30 minutes. Let sit for 5 minutes then remove from the tins.
To serve: Spoon the pepperonata on top of each ricotta and garnish with extra basil or rocket leaves. Serves 4
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!