Mezze maniche with Calabrian pesto: fresh tomatoes, red peppers, and ricotta
Preparation
15 minutes
Cooking
25 minutes
Portions
2
Difficulty
Easy
Ingredients
- Half sleeves
- 1/2 peppers
- Cherry tomatoes 50 gr
- 1/2 red onion
- 50g cow ricotta
- Pecorino 30 g
- Fresh oregano
- Extra virgin olive oil
- Salt
Procedure
Brown the red onion in extra virgin olive oil, add the diced peppers, when the peppers are soft add the cherry tomatoes and cook for 10 minutes.
Blend everything together with fresh oregano, ricotta, and pecorino.
Cook the mezze maniche and season with the prepared pesto, garnish with fresh oregano and grated pecorino.