Roasted Red Pepper Involtini
- 4 large red bell peppers
- 12 lb fresh ricotta (1 cup)
- 2 tablespoons snipped chives
- salt & freshly ground black pepper
- 1 plum tomato, peeled seeded and finely diced
- Preheat the oven to 450F
- Arrange the peppers on a baking sheet and roast for 1 hour, turning occasionally, until tender and charred in spots; transfer the peppers to a paper bag, close and let cool.
- Peel, core and seed the roasted bell peppers, keeping them intact.
- Cut each pepper in half lengthwise and pat dry with paper towels.
- Working over a bowl, press the ricotta through a sieve.
- Add the snipped chives, season with salt and pepper and stir the tomato into the filling.
- Arrange the roasted peppers on a work surface, skinned sides down.
- Divide the filling evenly between the halves and roll up into thick cylinders.
- Refrigerate for at least 15 minutes.
- Cut the cylinders into 3/4-inch-thick slices, transfer to a platter with the cut sides up and serve.
- *The involtini can be refrigerated overnight; return to room temperature before serving.
- Serve with Wine - Di Gresys 2006 Monte Aribaldo Dolcetto dAlba, a lighter red with bright cherry fruit and a firm yet graceful structure, would also be a good match.
red bell peppers, fresh ricotta, chives, salt, tomato
Taken from www.food.com/recipe/roasted-red-pepper-involtini-335582 (may not work)