Roll cheese and peppers
Instructions
Wash the peppers, dry and cook in the oven at 200 degrees for 20 minutes; Let cool, Peel, take away the core and seeds and cut into strips.
In a bowl mix the ricotta with cream and Parmesan, so as to obtain a smooth mixture.
Roll out the pastry on a cloth in a thin rectangular pastry, spalmatela with ricotta mixture, forming a compact layer, and place the latter on the pieces of bell pepper, alternating the colors.
Roll up the dough over itself, wrap it in a thin towel, close this at the ends and bake the rolls in a pot with salted water boiling gently for 45 minutes.
Cleaned and de-boned anchovies; cut the garlic into thin slices.
Melt the butter in a saucepan, add garlic, let soften without Brown, then add the oil and the anchovies and simmer for about 10 minutes.
When the roll is cool, cut into slices, let them warm up briefly in the oven, then distribute them in six individual dishes, season with freshly prepared sauce and serve.
Ingredients and dosing for 6 persons
- 400 g of type egg pasta dough
- For the filling:
- 400 g of ricotta
- 3 tablespoons of cream
- 2 tablespoons of grated parmesan cheese
- 1 red pepper
- == 1 yellow pepper
- 1 green pepper
- Salt
- For the bagna cauda:
- 150 g of olive oil
- 80 g of salted anchovies
- 30 g of butter
- 3 cloves of garlic