Roasted Red Bell Pepper And Ricotta Sauce Recipes

ROASTED RED BELL PEPPER AND RICOTTA SAUCE

Steps:

• Puree ricotta, roasted red peppers, oil, Parmesan, and garlic in a food processor.
• Stir in parsley and oregano. Toss with hot pasta and serve.

ROASTED RED PEPPERS AND CHERRY TOMATOES WITH RICOTTA

Steps:

• Preheat oven to 375°F. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear 1/4 cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35-45 minutes. Let cool.
• Meanwhile, blend remaining 3/4 cup basil and remaining 1/3 cup oil in a blender until smooth; season basil oil with kosher salt and black pepper.
• Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper.

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.