Salted ricotta and fennel

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

Recipe «Salted ricotta and fennel» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.