Charred Peppers With Lemon Ricotta and Cucumbers

Ingredients for Charred Peppers With Lemon Ricotta and Cucumbers

• 120ml de nozes

• 90ml de azeite de oliva extra-virgem, dividido, mais um pouco para regar

• 4 sweet Italian frying peppers or Anaheim chillies

• 350ml whole-milk ricotta

• 1 limão

• Sal kosher

• 6 medium Persian cucumbers (about 450g .), sliced on a deep diagonal

• 1 cup mint leaves, torn if large

• Pimenta preta moída na hora

How to make Charred Peppers With Lemon Ricotta and Cucumbers

Place a rack in upper third of oven; preheat to 177°C. Spread out walnuts on a rimmed baking sheet and toast, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then crush into large pieces with a flat-bottomed measuring cup or glass.

Meanwhile, heat 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high. Cook peppers, shaking pan and turning peppers occasionally, until skins are lightly charred and flesh is tender, 6–8 minutes. Transfer peppers to a cutting board and let cool slightly. If peppers are large, cut in half lengthwise.

Combine ricotta and 2 tablespoons oil in a small bowl; finely grate zest from lemon over and mix well. Season lemon ricotta with salt. Set lemon aside.

Combine peppers, cucumbers, mint, and half of walnuts in a large bowl. Cut reserved lemon in half and squeeze juice into bowl. Drizzle in 2 tablespoons oil, season with salt, and toss to coat.

Transfer pepper mixture to a platter along with any juices in the bottom of bowl. Dollop lemon ricotta over and top with remaining walnuts. Drizzle with more oil and season with black pepper.

Aviso Legal

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