Red Pepper and Ricotta

Name: Red Pepper and Ricotta
Ingredients: 300 g (10½ oz ) Seirass ewe’s milk Ricotta or buffalo, or cow’s milk Ricotta, crumbled; 300 g (10½ oz ) Seirass ewe’s milk Ricotta or buffalo, or cow’s milk Ricotta, crumbled; Handful of fresh basil leaves, roughly torn; Coarse sea salt and Freshly ground black pepper, to taste; Coarse sea salt and Freshly ground black pepper, to taste; 300 g (10½ oz ) Seirass ewe’s milk Ricotta or buffalo, or cow’s milk Ricotta, crumbled; 2 large onions, finely sliced; 100 g (3½ oz ) unsalted butter; 3 large red peppers, seeded and thickly sliced

Preparation info

Difficulty
Easy

Appears in

Cheese

By Patricia Michelson

Published 2010

About

Ingredients

3 large red peppers, seeded and thickly sliced
100 g (3½ oz ) unsalted butter
<

Pie
Vegetarian
Gluten-free

Method

Follow the instructions for the pastry case. Preheat the oven to 200°C/400°F/Gas 6. To prepare the red peppers, place them on a baking sheet and