This is a wonderful warm snack to serve with drinks and share with friends. I love it with crackers or a loaf of fresh sourdough. The pepperonata can be made a day in advance.
INGREDIENTS
Pepperonata
¼ cup olive oil
½ red onion, finely diced
4 garlic cloves, finely diced
½ teaspoon fennel seeds
¼ preserved lemon, finely diced
2 red capsicums, core and seeds removed, sliced thinly
1 yellow capsicum, core and seeds removed, sliced thinly
14 kalamata olives (I prefer those with the pits removed)
2 teaspoons apple cider vinegar
Baked ricotta
500 grams ricotta
1 free-range egg
¾ cup finely grated parmesan
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary leaves, finely chopped
¼ teaspoon dried chilli flakes
sea salt and black pepper
To serve
crackers or fresh bread
METHOD
Pepperonata: Preheat oven to 180°C. Add the olive oil to a sauté pan over a medium heat. Gently cook the onion and garlic for 5 minutes, without browning.
Add the fennel seeds and preserved lemon and cook for a further minute.
Add the capsicum and sauté for 15–20 minutes until the capsicums are glossy and tender. Add the olives and cider vinegar.
Transfer to a medium-sized ovenproof dish and bake for 35 minutes. The edges of the capsicum should be lightly browned. Season to taste. Serve warm or at room temperature.
Baked ricotta: Preheat oven to 180°C.
Combine all ingredients in a food processor and run until smooth. Season well. Grease a 12cm x 22cm ovenproof dish. Spoon the ricotta mixture into it and smooth the top with the back of a spoon.
Bake for 30–35 minutes until lightly golden. Serve immediately.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!