Ingredients for 4 people:1 fresh sheep’s milk ricotta (approx. 500g)2 jars La Vialla’s Bell Peppers, Olives and Capers (360 g)2 tbsp Extra Virgin Olive Oil salt pepper
Put the ricotta in a baking tin lined with greaseproof paper, drizzle with the olive oil, season with salt and pepper, and cook in a preheated oven, at 180 °C, for 40 minutes, until the surface is golden brown. Take it out of the oven, carefully transfer the ricotta onto a plate and serve it with the “Bell Peppers, Olives and Capers” and their oil, accompanied by slices of toasted, homemade bread.
“Peperoni, Olive e Capperi”: (= Bell Peppers, Olives and Capers)
How to prepare them at home...
2 large bell peppers (one red and one yellow)
3 tsp capers
200 g pitted green or black olives
4 tbsp extra virgin olive oil
1 clove of garlic
3 tbsp Balsamico Bianco
salt
pepper
Wash and clean the bell peppers, removing their internal membranes and seeds, then cut them into strips. Heat the olive oil and clove of garlic in a heavy-bottomed frying pan. When the garlic has browned, remove it and add the pieces of pepper. Season with salt and pepper and cook for about 20 minutes, stirring frequently. Now add the olives, capers and Balsamico Bianco, mix everything together well and leave to cook for another 5 minutes.