Serves 2
Directions
- 1Remove stems and seeds from the friggitelli peppers.
- 2In a pan, heat olive oil with a whole clove of garlic and a whole chili pepper.
- 3Add the peppers to the pan and cook, seasoning with salt.
- 4Stir in the halved cherry tomatoes and continue to cook until softened and blistered.
- 5Spread the ricotta on a plate.
- 6Top the ricotta with the cooked pepper and tomato mixture, garnish with fresh basil, and drizzle with a little more olive oil.
Ingredients
- 250 g ricotta vaccina
- 300 g friggitelli
- 150 g pomodorini datterini
- to taste olio extravergine
- 1 clove aglio
- 1 whole peperoncino
- basilico (optional)
Equipment
panwooden spoon
Related recipes
Party Daal
Indian · Dinner
Pork Blanket Dumplings
Chinese · Dinner
Zucchini Pasta
Italian · Dinner
Loaded taco potato bake with queso drizzle
Mexican · Dinner
caramelized zucchini meatballs
Italian · Dinner
Lazy Ramen
Japanese · Dinner
Italian Wedding Meatball Orzo
Italian · Dinner
Creamy Chicken & Rice Casserole Delight
Dinner
Cheeseburger Potato Casserole
American · Dinner
Cowboy Casserole
Dinner
Hailey’s Butter Mayo Buldak
Korean · Dinner
Honey Smokey grilled Air Fryer Chicken
Dinner16m