The sweetness of pepper and ricotta meets the strong taste of anchovy to create an explosion of flavours you absolutely need to try!
PREPARATION TIME 15/20 minutes
COOKING TIME a few minutes
2 red peppers
Extra virgin olive oil
250g fresh whole milk dry ricotta
70g Parmesan cheese
Cook peppers over high heat and keep turning so that their skin chars evenly.
Wash them under running water and remove the roasted skin.
Remove seeds and cut peppers into small pieces. Transfer to a blender and emulsify with extra virgin olive oil in order to obtain a bright red sauce.Store in the fridge.
Whisk ricotta with Parmesan cheese and extra virgin olive oil. Season with salt.
Gently pat the anchovies dry.
Pour the sauce into a plastic squeeze bottle and create 3 circles on a plate. Scoop a quenelle of ricotta mousse onto each circle and arrange the anchovies alongside. Garnish with some seasoned baby spinach leaves and the olive tapenade.
The Chef’s Suggestion
Using a blender, you can prepare a homemade olive tapenade by mixing 100g of black olives, 20g of capers and 70g of olive oil.