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
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Jimah Emmanuel
[email protected]This dish is a great way to use up leftover roasted peppers.
Anthony Marroquin
[email protected]I'm not a huge fan of ricotta cheese, but I loved it in this dish. It was so creamy and flavorful.
Abdu Nasir
[email protected]This dish is perfect for a summer party. It's light and refreshing, but still has plenty of flavor.
Obasohan Prosper
[email protected]I love the way the lemon ricotta cuts through the richness of the roasted peppers.
Cyber Playz
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
FF Robin YT
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it!
Crystal Allen
[email protected]I love the simplicity of this dish. It's just a few ingredients, but they come together to create something really special.
dead_zombiemaxYT
[email protected]This dish is so easy to make, but it looks and tastes like it came from a restaurant. I'm definitely adding it to my regular rotation.
Rohit Saha
[email protected]I'm not usually a fan of roasted peppers, but this recipe changed my mind. The lemon ricotta really balanced out the flavor of the peppers.
Francis Buabeng
[email protected]This dish was a hit at my dinner party! Everyone raved about the roasted peppers and lemon ricotta. I will definitely be making this again.
Jai Ram Das Narain
[email protected]Roasted peppers and lemon ricotta - a match made in heaven! The peppers were so flavorful and juicy, and the ricotta was creamy and tangy. I loved the combination of flavors and textures.