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
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