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Roasted Pepper and Fresh Ricotta Rolls with Pistachio Pesto

This recipe is from Global Flavors, Local Ingredients in our Summer 2023 issue.

    Roasted Peppers with Homemade Ricotta
  • 1 gallon milk
  • 1/2 cup lemon juice
  • 1 tablespoon sea salt
  • 4 whole peppers (roasted, peeled, seeded, and cooled)
  • Pistachio Pesto
  • 6 cloves garlic
  • 1/4 cup toasted pistachios
  • 3 cups basil leaves
  • 1 cup parsley leaves
  • 1/4 cup shaved Parmesan
  • Salt to taste
  • Extra-virgin olive oli
  1. 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.

  2. Make the pesto

    In a food processor, blend the garlic and nuts, add parsley and basil, and drizzle in olive oil until desired consistency.

Chef Jon Davies
Executive Chef