Easy recipe Salted Ricotta And Fennel Recipe

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about one tablespoon thinly sliced sundried tomatoes about one tablespoon finely chopped pitted small black olives (Recipes by ingridients olives) (such as Ligurian) about four hundredg can brown lentils, rinsed, drained one quarter cup finely chopped chives (about about one bunch) eightyg coarsely grated salted ricotta*, plus extra twentyg shaved to serve six whole roasted red capsicums*, drained on absorbent paper four baby fennel (Recipes by ingridients fennel) bulbs, thinly sliced about one/two cup (about one hundred and twenty-fiveml) dry white wine or vegetable stock two tablespoons extra virgin olive oilStep about one Preheat the oven to two hundredC. Line the base of a large baking dish with baking paper. Step two Place the sundried tomatoes,, olives (Recipes by ingridients olives) lentils, chives and grated salted ricotta (Recipes by ingridients ricotta) in a bowl and mix well. Step about three Carefully fill the roasted capsicums with the lentil (Recipes by ingridients lentil) mixture. Scatter the fennel (Recipes by ingridients fennel) over the base of the prepared dish and drizzle with the wine and olive oil. Salted Ricotta And Fennel Recipe. Top with the stuffed capsicums and bake for twenty minutes or until the wine has almost evaporated and fennel (Recipes by ingridients fennel) begins to brown. Step four Divide fennel (Recipes by ingridients fennel) among six plates and top each with a stuffed capsicum. Salted Ricotta And Fennel Recipe. Sprinkle with extra shavings of salted ricotta (Recipes by ingridients ricotta) to serve..