PEPPERS STUFFED WITH SHEEP’S MILK RICOTTA


PEPPERS STUFFED WITH SHEEP’S MILK RICOTTA

 grignanilaura
  • Difficulty: 2
  • Cost: 1
  • Preparation: 1
  • Doses: 4

Traditional Hungarian recipe. In my opinion, also feasible in Italy, however, with some variations. For example, here in Hungary yellow-green peppers are not very fleshy and have an elongated cone shape. The taste is also slightly different… a little less sweet and tending to spicy. Sheep ricotta is slightly salty and slightly spicy!

INGREDIANTS

  • 4 peppers
  • 250 gr spicy and salty sheep ricotta
  • tablespoon sweet paprika
  • 1 chopped red onion
  • some cumin seeds

INSTRUCTIONS

  1. Remove the stem from the peppers and empty them of seeds and miscellaneous (without breaking them)
  2. Apart from preparing the filling by mixing all the ingredients together.
  3. Fill the peppers and place them in the freezer for an hour; when they are slightly hardened, take them out of the fridge and cut them into slices about half a centimeter thick. Serve cold.

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