Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
4 red bell peppers, broiled, skinned and seeded
3 cups ricotta cheese
3 eggs, separated
2 tablespoons each roughly chopped basil and parsley
1 clove garlic, roughly chopped
2 tablespoons Filippo Berio extra virgin olive oil
2 teaspoons white balsamic vinegar
2 basil sprigs, chopped
2 tablespoons chopped parsley
Salt and pepper
Cut 1 of the peppers in to thin long even strips. Reserve remaining 3 peppers.
Beat the ricotta cheese with the egg yolks, herbs and half the garlic. Add salt and pepper to taste. Beat well.
In a separate bowl whisk the whites to soft peaks, then fold in the cheese mixture.
Preheat oven to 350°F.
Line the base of a lightly oiled 2-pound loaf pan oiled parchment paper. Place 1/3 of the mixture in the pan and spread evenly.
Arrange half the pepper strips on top in an even layer. Repeat with a cheese layer, then the rest of the strips, and finish with the rest of the cheese mixture.
Cover pan with foil and place in roasting pan; add hot water along the sides, half way up the pan sides.
Bake 1 hour. Let cool in water bath, then lift out and chill overnight.
A few hours before serving, make the sauce.
Place the remaining 3 roasted peppers in a food processor. Add the remaining garlic, oil and vinegar. Process to a smooth sauce consistency. Sieve and pour into a bowl; add basil, parsley, salt and pepper. Chill sauce until ready to use.
Turn out the tart, peel off paper and place on serving dish; cut thick slices and serve with toasted bread and sauce on side.
This recipe is featured on show 2323 - From Guy's Garden.