Ingredients with Measurements:
- 2 red bell peppers
- 2 yellow bell peppers
- 2 tablespoons of olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 cup of ricotta di bufala
- 1 tablespoon of chopped fresh parsley
Special equipment needed:
- Oven
- Baking sheet
- Aluminum foil
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the bell peppers in half and remove the seeds and stems.
3. Place the bell pepper halves on a baking sheet lined with aluminum foil.
4. Drizzle the olive oil over the bell peppers and sprinkle with salt and black pepper.
5. Roast the bell peppers in the oven for 25-30 minutes, or until the skin is charred and the flesh is tender.
6. Remove the bell peppers from the oven and let them cool for 10 minutes.
7. Peel off the charred skin from the bell peppers and discard.
8. Place the roasted bell peppers in a food processor or blender and pulse until smooth.
9. In a mixing bowl, combine the roasted bell pepper puree with the ricotta di bufala and mix well.
10. Add the chopped fresh parsley and mix again.
11. Serve the ricotta di bufala e peperoni arrostiti at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 180
Fat: 14g
Saturated Fat: 5g
Cholesterol: 30mg
Sodium: 350mg
Carbohydrates: 6g
Fiber: 2g
Sugar: 4g
Protein: 8g
Substitutions for ingredients:
- You can use any color of bell peppers you prefer.
- Regular ricotta cheese can be used instead of ricotta di bufala.
- Fresh basil or oregano can be used instead of parsley.
Variations:
- Add a pinch of red pepper flakes for a spicy kick.
- Top with a drizzle of balsamic glaze for added sweetness.
- Use the ricotta di bufala e peperoni arrostiti as a dip for vegetables or crackers.
Tips and tricks:
- Make sure to remove all the charred skin from the bell peppers to avoid a bitter taste.
- You can roast the bell peppers ahead of time and store them in the refrigerator until ready to use.
- Use a high-quality olive oil for the best flavor.
Storage instructions:
Store the ricotta di bufala e peperoni arrostiti in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This recipe is best served at room temperature and does not need to be reheated.
Presentation ideas:
Serve the ricotta di bufala e peperoni arrostiti in a shallow bowl with a drizzle of olive oil and a sprinkle of fresh parsley.
Garnishes:
Garnish with a few extra pieces of roasted bell pepper or a sprinkle of red pepper flakes.
Pairings:
This recipe pairs well with a crisp white wine or a light beer.
Suggested side dishes:
Serve with a side of crusty bread or crackers for dipping.
Troubleshooting advice:
If the roasted bell pepper puree is too thick, add a tablespoon of olive oil to thin it out.
Food safety advice:
Make sure to wash the bell peppers thoroughly before roasting to avoid any contamination.
Food history:
Ricotta di bufala e peperoni arrostiti is a traditional Italian dish that originated in the Campania region of Italy.
Flavor profiles:
This dish has a sweet and smoky flavor from the roasted bell peppers, with a creamy and tangy taste from the ricotta di bufala.
Serving suggestions:
Serve as an appetizer or as a side dish to a main course.
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Region: Italian