This recipe is from Global Flavors, Local Ingredients in our Summer 2023 issue.
Roasted Pepper and Fresh Ricotta Rolls with Pistachio Pesto
Roasted Peppers with Homemade Ricotta
Make the ricotta and stuff the peppers
In a non-reactive pan (if you use aluminum it won’t work; it’s science), heat milk to 180 degrees, then let cool for 5 minutes. Add lemon juice and salt; don’t stir. Let sit for 3 minutes, stir gently, and watch the curds and whey separate. Spoon into cheesecloth-lined strainer, let drain and refrigerate. Divide ricotta among peppers, roll like sushi, hill and cut. Drizzle with pistachio pesto.
Make the pesto
In a food processor, blend the garlic and nuts, add parsley and basil, and drizzle in olive oil until desired consistency.