Roasted Red Pepper Involtini

Total Time: 1 hr 45 mins Preparation Time: 20 mins Cook Time: 1 hr 25 mins

Ingredients

• Servings: 8
• 4 large red bell peppers
• 1/2 lb fresh ricotta (1 cup)
• 2 tablespoons snipped chives
• salt & freshly ground black pepper
• 1 plum tomato, peeled seeded and finely diced

Recipe

• 1 preheat the oven to 450°f
• 2 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.
• 3 peel, core and seed the roasted bell peppers, keeping them intact.
• 4 cut each pepper in half lengthwise and pat dry with paper towels.
• 5 working over a bowl, press the ricotta through a sieve.
• 6 add the snipped chives, season with salt and pepper and stir the tomato into the filling.
• 7 arrange the roasted peppers on a work surface, skinned sides down.
• 8 divide the filling evenly between the halves and roll up into thick cylinders.
• 9 refrigerate for at least 15 minutes.
• 10 cut the cylinders into 3/4-inch-thick slices, transfer to a platter with the cut sides up and serve.
• 11 *the involtini can be refrigerated overnight; return to room temperature before serving.
• 12 serve with wine - di grésy’s 2006 monte aribaldo dolcetto d’alba, a lighter red with bright cherry fruit and a firm yet graceful structure, would also be a good match.