Red pepper sauce with ricotta and anchovies

The sweetness of pepper and ricotta meets the strong taste of anchovy to create an explosion of flavours you absolutely need to try!

SERVES 6

PREPARATION TIME 15/20 minutes

COOKING TIME a few minutes

DIFFICULTY medium

 

Ingredients

2 red peppers

Extra virgin olive oil

250g fresh whole milk dry ricotta

70g Parmesan cheese

Baby spinach

Salted anchovies

Olive tapenade

 

Method

1. Cook peppers over high heat and keep turning so that their skin chars evenly.
2. Wash them under running water and remove the roasted skin.
3. 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.
4. Whisk ricotta with Parmesan cheese and extra virgin olive oil. Season with salt.
5. 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.

 

The Chef’s 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.