skish
IT

Roasted pepper and ricotta cream with carrots and celery

A sweet, smoky cream with a bright colour.

  • 35 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Roasted pepper and ricotta cream with carrots and celery

Per serving

Calories
160 kcal
Protein
7.6 g
Carbohydrates
18.8 g
Fat
7.2 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Bell peppers120 g
  • Ricotta60 g
  • Paprikato taste
  • Basilto taste
  • Carrots80 g
  • Celery60 g
  • Saltto taste

Contains: lactose, celery,

In season: June – September

Method

  1. Heat the oven to 220 °C (conventional); wash the pepper and put it whole on a tray lined with baking paper.
  2. Roast for 25 minutes, turning it a couple of times, until the skin is blackened in patches and puffed.
  3. Meanwhile wash, peel and cut the carrots into sticks; wash the celery, remove the strings and cut it the same way.
  4. Seal the hot pepper in a food bag for 5 minutes: the steam loosens the skin. Peel it and remove the stalk and seeds.
  5. Blend the flesh with the ricotta, paprika, basil leaves and salt until smooth; serve with the carrots and celery.

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