Salted ricotta and fennel

Cooking Vegetarian Salted ricotta and fennel

Fill sweet roasted capsicum with lentils for an Italian-inspired vegetarian starter served on a bed of roasted fennel.

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat the oven to 200°C. Line the base of a large baking dish with baking paper.
  2. Place the sundried tomatoes, olives, lentils, chives and grated salted ricotta in a bowl and mix well.
  3. Carefully fill the roasted capsicums with the lentil mixture. Scatter the fennel over the base of the prepared dish and drizzle with the wine and olive oil. Top with the stuffed capsicums and bake for 20 minutes or until the wine has almost evaporated and fennel begins to brown.
  4. Divide fennel among 6 plates and top each with a stuffed capsicum. Sprinkle with extra shavings of salted ricotta to serve.

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1 tbsp thinly sliced sun-dried tomatoes
1 tbsp finely chopped pitted small black olives
400g can brown lentils, rinsed, drained
1/4 cup finely chopped chives
80g coarsely grated ricotta salata*, plus extra 20g shaved to serve
6 whole roasted red capsicums*, drained on absorbent paper
4 baby fennel bulbs, thinly sliced
1/2 cup dry white wine or Massel vegetable liquid stock
2 tbsp extra virgin olive oil

Adv

Autors
Preparation time
20
Cooking time
20
Difficulty
Hard
Serves
6 people
Method
Baking
Category
Vegetarian
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