Calabrese pesto

Ingredients for 4 servings:

• 2 bell peppers, red
• 1 cup ricotta
• ½ cup Parmesan (Parmigiano Reggiano), freshly grated
• ½ cup Pecorino, freshly grated
• 1 tsp chili powder
• 2 tbsp olive oil
• Sea salt and pepper, colorful from the mill
• some parsley, flat, chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 55 minutes

Paprika, ricotta, Parmigiano Reggiano, pecorino and chili

One cup is approximately 250 ml. Fill a pot 3-4 cm high with water, add the peppers, bring the water to a boil, and simmer for 5 minutes. Then remove the pot from the heat and let the peppers cool for half an hour. In the meantime, prepare the other ingredients. Grate the Parmigiano Reggiano and Pecorino, or chop them in a food processor until coarsely ground. Remove the stem from the peppers and peel the pods, using a knife if necessary. Now remove the inner white parts and the seeds. Roughly chop the peppers and mash them in a mortar (or a food processor). Mix together all the ingredients except the parsley and season with sea salt, pepper, and perhaps a little chili. The finished pesto should be a not-too-solid, creamy mixture. To serve, simply pour it over hot pasta, for example gnocchi pasta – not the potato dumplings, but the shell-shaped pasta, in whose concave side the pesto sticks well, mix and serve sprinkled with some flat-leaf parsley.