Italian Red Pepper and Ricotta Dip
Let me tell you a story: it's summer in Tuscany, the sun heats the stones and red peppers ripen on the plants. This dip, crema di peperoni, was born from that generous season. Imagine the sweetness of roasted peppers, their caramelized flesh, combined with the freshness of creamy ricotta. It's a perfect balance between earth and milk, enhanced by garlic and basil. Every spoonful is a journey to Italy, an invitation to conviviality. You'll love making it, it's simple and quick, perfect for an aperitif with friends. Serve it with grilled crostini and crunchy vegetables, and close your eyes: you're almost there.
Ingredients
- red bell peppers3
- ricotta250 g
- extra-virgin olive oil3 tablespoons
- garlic1 clove
- fresh basila handful
- pine nuts30 g
- saltto taste
- black pepperto taste
Instructions
- 1
Preheat the oven to 200°C (400°F). Wash the peppers, cut them in half, remove the seeds and white membranes. Place them on a baking sheet, skin side up, and roast for 20-25 minutes until the skin is charred.
- 2
Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap and let them rest for 10 minutes. Then, peel off the charred skin and cut the flesh into strips.
- 3
In a dry skillet, toast the pine nuts over medium heat until golden. Set them aside.
- 4
In a blender, combine the roasted peppers, ricotta, minced garlic, olive oil, basil, half of the pine nuts, salt, and pepper. Blend until smooth and creamy.
- 5
Taste and adjust seasoning if necessary. Pour the cream into a serving bowl.
- 6
Sprinkle with the remaining pine nuts and decorate with a few basil leaves. Serve with crostini or raw vegetables.
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