Pasticcio di fusilli e peperoni arrostiti

In this recipe from Calabria, the toe of the Italian boot, ricotta salata is the cheese used. It is a kind of dried ricotta made from sheep’s milk, a tangy, slightly salted cheese, full of flavour. It is available from Italian delicatessens and online. If you use it, be careful when adding salt to the sauce. If you cannot find it, use mature pecorino instead.

If possible, start making this at least a day in advance to allow the peppers to pick up the flavour of the marinad