Grilled Red Peppers Stuffed with Herbed Ricotta and Black Olive Vinaigrette

Diva Cooking
Victoria Blashford-Snell & Jennifer Joyce
From multi-course extravaganzas to a casual buffet, the British authors show how to combine glamorous presentation with seasonal fresh with a minimum expenditure of time. 176 pp, $29.95. Recipe: Grilled Red Peppers Stuffed with Herbed Ricotta and Black-Olive Vinaigrette.

Serves: 8

Preparation: 2 hours chilling and 50 minutes

Cooking: 15 minutes

8 red peppers

Filling
8 oz ricotta cheese
8 oz cream cheese
1 tablespoon extra-virgin olive oil
grated zest of 1 lemon
3 large handfuls of fresh basil, chopped
salt and pepper

The Vinaigrette
1/3 cup plus 1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
juice of 1/2 lemon
2 oz pitted black olives, finely chopped
2 garlic cloves, finely chopped
1teaspoon honey
2 tablespoons chopped basil
a selection of mixed baby leaves to serve
basil leaves to garnish

1. Preheat a hot broiler. Place the whole peppers under the heat and grill them all over, using tongs to turn, until the skins are nicely charred. Remove and place in a plastic bag to cool.

2 Carefully peel away and discard the skins from the peppers, trying not to tear the flesh. chill until needed.

3. Mix together the filling ingredients either by hand or in a food processor. Add salt and pepper to taste, then cover and chill for at least 1 hour.

4. Place the vinaigrette ingredients in screw-top jar and shake well.

5. To fill the peppers, carefully cut them open lengthwise, down one side only, and remove the seeds and membranes. Lay the peppers flat and pat dry inside with paper towels. Spoon the ricotta mixture into the center, dividing it evenly, then neatly roll up .Chill until ready to serve.

6. To serve, scatter the leaves onto a large serving plate (or individual ones), place the peppers on top and drizzle with the vinaigrette. Garnish, with basil leaves.

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