Ricotta e Friggitelli

Name: Ricotta e Friggitelli
Yield: 2 servings
Ingredients: 250 g ricotta vaccina; 300 g friggitelli; 150 g pomodorini datterini; to taste olio extravergine; 1 clove aglio; 1 whole peperoncino; basilico

Serves 2

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Ricotta e Friggitelli

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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

Ricotta e Friggitelli

Serves 2

instagram.com

Ricotta e Friggitelli

instagram.com

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.