Roasted Pepper and Fresh Ricotta Rolls with Pistachio Pesto
Gather these 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.
