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Salted ricotta and fennel
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Stuffed roasted peppers with lentils, Italian-style, on a bed of fennel.
Ingredients:
  • 20.00 ml thinly sliced sun-dried tomatoes
  • 20.00 ml finely chopped pitted small black olives (such as Ligurian)
  • 400g can brown lentils, rinsed, drained
  • 62.50 ml finely chopped chives (about 1 bunch)
  • 80g coarsely grated ricotta salata*, plus extra 20g shaved to serve
  • 6 whole roasted red capsicums*, drained on absorbent paper
  • 4 baby fennel bulbs, thinly sliced
  • 125ml white wine
  • 36.40 gm extra virgin olive oil
Instructions:
  • Preheat your oven to 200°C and line the base of a large baking dish with baking paper for easy cleanup.
  • Combine the sundried tomatoes, olives, lentils, chives, and grated salted ricotta in a bowl, ensuring they are thoroughly mixed.
  • Fill the roasted capsicums with the lentil mixture then place them over the fennel in the dish. Drizzle with wine and olive oil. Bake for 20 minutes until wine is almost evaporated and fennel starts to brown.
  • On 6 plates, distribute the fennel evenly and place a stuffed capsicum on each. Finish by garnishing with additional shavings of salted ricotta before serving.

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