The Italian markets are full of huge red and yellow capsicums, but never green. There are many ways to prepare them, but roasted like this they can be served not just alongside this baked ricotta, but also as a vegetable to accompany barbecues or grilled meats.
Serves: 4-6
INGREDIENTS
4 red capsicums
⅓ cup olive oil
4 cloves garlic, sliced
1 teaspoon fennel seeds
1 teaspoon sweet smoked paprika
2 tablespoons thyme leaves
Ricotta
500 grams well drained ricotta
1 egg
1 egg yolk
3 tablespoons finely grated Parmesan
100 grams feta, finely crumbled
¼ cup stuffed green olives, finely chopped
¼ teaspoon chilli flakes
3 tablespoons chopped fresh herbs
1 tablespoon olive oil
½ teaspoon sweet smoked paprika
3 cup capacity baking dish, brushed with oil and the base lined with baking paper
METHOD
Preheat the oven to 180°C.
Cut the capsicums into quarters, leaving the green stems on if possible, and remove the seeds and membrane.
Combine the oil, garlic, fennel, paprika and thyme. Arrange the capsicums on a baking tray and spoon the oil mixture into the quarters. Season and roast until tender but not falling apart. Set aside to cool.
Ricotta: Combine all the ingredients except the oil and paprika in a bowl and season. Tip into the baking dish and level the top with a fork. Drizzle with the oil then sprinkle over the paprika. Place in the oven and bake about 40 minutes until firm and golden.
To serve: Arrange the capsicums on a platter – carefully lifting the capsicums to keep the juices inside each one – and serve the ricotta either in the baking dish if serving warm, or turned out when cold, sliced and placed alongside the vegetables.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeRoasted Red Capsicums with Soft Cheese and Rosemary
Article by Claire Aldous
RecipeRoasted Capsicum and Tomato Salad with Capers
Article by Claire Aldous
RecipeHerb and Chilli Baked Ricotta with Preserved Lemon Pepperonata
Article by Kelly Gibney
RecipeBaked Prawns with Lemon and Feta
Article by Claire Aldous
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.