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
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
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