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.

  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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