Roasted Pepper and Fresh Ricotta Rolls with Pistachio Pesto

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

Roasted Pepper and Fresh Ricotta Rolls with Pistachio Pesto

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Course Light Dinner

Ingredients

  

Roasted Peppers with Homemade Ricotta

• 1 gal milk
• 1/2 cup lemon juice
• 1 tbsp sea salt
• 4 whole peppers (roasted, peeled, seeded, and cooled)

Pistachio Pesto

• 6 clove garlic
• 1/4 cup toasted pistachios
• 3 cup basil leaves
• 1 cup parsley leaves
• 1/4 cup shaved Parmesan
• Salt to taste
• Extra-virgin olive oli

Instructions

 

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