Wash the pepper and cut it in half eliminating the seeds and internal filaments. Grease the outside with a little oil, place it on a baking sheet (with the skin on the outside) and bake at 190 ° C for about 20 minutes. Place the hot pepper in a nylon bag to make it “sweat” and, as soon as it has cooled, peel it with your hands and cut it into strips.
Transfer them to the mixer with the remaining oil and a pinch of salt and pepper. Blend in the cream, adding the ricotta or cream and leave to cool in the fridge before serving. Use this sauce to garnish croutons and canapés, to accompany cheeses or to season pasta dishes with cold pasta
by cooking with … the OIL – FOOD PUBLISHER via Bordoni 8 Milan – 2006
1 large red pepper
5 tablespoons of delicate extra virgin olive oil
1 tablespoon of ricotta