Baked Peppers with Ricotta and Basil
What 2 Cook
What 2 Cook
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Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 2 cups (1 lb.) whole-milk ricotta
  • 1 Tbsp. torn fresh mint leaves
  • ½ cup fresh basil leaves, torn, plus a few whole leaves for garnish
  • 1 Tbsp. minced fresh rosemary or
  • 1½ tsp. dried
  • 1 Tbsp. fresh thyme leaves or
  • ½ cup finely sliced green onions*
  • 1 handful of flat-leaf parsley, chopped
  • 1 tsp salt
  • ½ tsp. pepper
  • 2 eggs ½ cup (2 oz.) grated Parmigiano-Reggiano
  • 1 tsp fennel flowers
  • 15 minute(s)
  • 30 minute(s)

Instructions

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