Ashley Wright
Contents
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Ingredients
- 1 medium sized Onion
- 1 size Red peppers, medium hot
- 70 g Tomatoes dried in oil
- 1 tsp Olive oil
- 175 g Ricotta
- 2 tbsp Mixed herbs: parsley, basil, thyme
- Salt, possibly some chili powder and a pinch of sugar
Instructions
- Peel the onion, cut into cubes and chop very finely. Core, chop and also finely chop the peppers. Drain the tomatoes only slightly, chop them up and chop them through. Wash, dry and finely chop herbs.
- Put 1 teaspoons of olive oil, onions, peppers and tomatoes in a cold pan and then simmer over medium heat for approx. 2 minutes until translucent. Always stir and add a little salt. Then put in a bowl and let cool down. Then mix with the ricotta and herbs until creamy. Season with a pinch of sugar, possibly a little more salt and - if you want spicy - with chili powder.
- This spicy spread tastes great on bread served as a side dish, but is also well suited to fill Involtini or similar or - instead of pesto - to incorporate it into a pasta dish.
- Regarding the herbs, I unfortunately had to use the dried version of the thyme. That's why I added it when steaming the onions, etc., so that it can develop its aroma better. Parsley and basil were then added fresh at the end.
