Best 2 Charred Peppers With Lemon Ricotta And Cucumbers Recipes
Discover a delightful culinary journey with our ultimate guide to creating charred peppers with lemon ricotta and cucumbers. This tantalizing dish combines smoky, charred peppers with the creamy richness of lemon ricotta and the refreshing crunch of cucumbers. Get ready to embark on a sensory adventure as we explore the secrets of perfecting this vibrant and flavorful dish, guaranteed to impress your taste buds and leave you craving more.
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CHARRED PEPPERS WITH LEMON RICOTTA AND CUCUMBERS
The smoky charred peppers play well with the cool cucumbers and lemony ricotta. If you can't find Italian frying peppers or just aren't feeling them, grilled eggplant or zucchini would also pair well here.
Provided by Andy Baraghani
Categories Bon Appétit Side Vegetable Chile Pepper Ricotta Cucumber Walnut Lemon Mint Vegetarian Soy Free Wheat/Gluten-Free Peanut Free Quick & Easy Healthy Summer Backyard BBQ
Yield 8 servings
Number Of Ingredients 9
Steps:
- Place a rack in upper third of oven; preheat to 350°F. Spread out walnuts on a rimmed baking sheet and toast, tossing halfway through, until golden brown, 8-10 minutes. Let cool, then crush into large pieces with a flat-bottomed measuring cup or glass.
- Meanwhile, heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook peppers, shaking pan and turning peppers occasionally, until skins are lightly charred and flesh is tender, 6-8 minutes. Transfer peppers to a cutting board and let cool slightly. If peppers are large, cut in half lengthwise.
- Combine ricotta and 2 Tbsp. oil in a small bowl; finely grate zest from lemon over and mix well. Season lemon ricotta with salt. Set lemon aside.
- Combine peppers, cucumbers, mint, and half of walnuts in a large bowl. Cut reserved lemon in half and squeeze juice into bowl. Drizzle in 2 Tbsp. oil, season with salt, and toss to coat.
- Transfer pepper mixture to a platter along with any juices in the bottom of bowl. Dollop lemon ricotta over and top with remaining walnuts. Drizzle with more oil and season with black pepper.
ROASTED PEPPERS WITH LEMON RICOTTA
Roasted peppers are culinary chameleons - they have their own distinctive flavor, yet they mix easily with so many ingredients. In this recipe, the peppers are slicked with olive oil and vinegar (use either sherry or balsamic) and served with ricotta that's enlivened with lemon zest and juice. If you've got it, add also the finely chopped rind of a salt-preserved lemon to the ricotta. Because the peppers can be made ahead and the ricotta is better chilled, this is a great recipe for a dinner party - it takes just a few minutes to assemble the dish at serving time and it looks good whether you arrange it on a platter or take the time to make individual plates.
Provided by Dorie Greenspan
Categories vegetables, appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 458 milligrams, Sugar 5 grams
Tips:
- To char the peppers, you can use a grill, a grill pan, or a broiler. If using a grill or grill pan, preheat it to medium-high heat. If using a broiler, preheat it to the highest setting.
- Be careful not to overcrowd the pan or grill when charring the peppers. This will prevent them from cooking evenly.
- Once the peppers are charred, immediately transfer them to a bowl and cover them with plastic wrap. This will help to steam the peppers and make them easier to peel.
- When peeling the peppers, use a sharp knife to make a slit down the side of each pepper. Then, use your fingers to gently peel away the skin.
- To make the lemon ricotta, simply combine the ricotta cheese, lemon zest, lemon juice, salt, and pepper in a bowl. Stir until well combined.
- To assemble the salad, simply place the charred peppers, cucumbers, and lemon ricotta on a platter. Drizzle with olive oil and balsamic vinegar, and garnish with basil.
Conclusion:
This charred peppers with lemon ricotta and cucumbers salad is a delicious and refreshing summer dish. It's perfect for a light lunch or dinner, and it's also a great side dish for grilled meats or fish. The charred peppers add a smoky flavor to the salad, while the lemon ricotta provides a creamy and tangy contrast. The cucumbers add a refreshing crunch, and the olive oil and balsamic vinegar dressing brings it all together.
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