Charred Peppers With Lemon Ricotta And Cucumbers Recipes

CHARRED LEMON RICOTTA DIP WITH DIPPERS

Steps:

• Heat the oil in a small skillet over medium-high heat. Place the lemons in the skillet cut side down and cook without moving until golden brown, about 3 minutes. Squeeze the juice of 2 of the halves into a medium mixing bowl. Add the ricotta, mayonnaise, garlic, chives, mint, Worcestershire and cayenne and stir to combine. Season with salt and pepper to taste. Transfer the mixture to a small serving bowl and drizzle with olive oil then dust with paprika. Serve with the remaining charred lemon on the side and the vegetables for dipping.

ROASTED PEPPERS WITH LEMON RICOTTA

Steps:

• Center a rack in the oven, and heat it to 425 degrees. Line a baking sheet with foil. Rinse the peppers, pat them dry and place them on the pan. Roast the peppers, turning every 10 minutes, until their skins are black and blistered, 40 minutes, more or less. Transfer the peppers to a heatproof bowl, cover and, when they're cool enough to handle, peel off the skins. Remove the caps, cut each pepper in quarters or halves and remove and discard the seeds. Lightly brush the peppers with oil; use now, or cover closely and refrigerate for up to 1 day.
• Scrape the ricotta into a bowl, and mix with a spatula to smoothen. Grate the lemon zest over the ricotta, squeeze in about 1 tablespoon of the juice and add the preserved lemon rind, if you're using it. Pour in a few teaspoons of olive oil, and season to taste with salt and pepper. Use now, or cover and refrigerate for up to 1 day.
• To serve, spoon or spread the lemon ricotta on a platter or individual plates, and drizzle with olive oil. Top with peppers, and brush or drizzle with olive oil and either sherry or balsamic vinegar. Finish with a sprinkling of chives or basil.