I am excited to feature my Nan’s Pepper Sauce, because its so healthy and versatile, but it is also incredibly delicious. The sauce can be used for pasta or with grilled meats or fish. I have used it here as a starter with baked ricotta. The ricotta is baked slowly in the oven with a topping of lemon thyme, Parmesan and chilli flakes. You could serve it with some crusty wholemeal bread and a garden salad to make a substantial lunch out of it. This could even be served for dinner as a ‘MeatfreeMonday’, which lots of families are now doing.
My passion for cooking has been inherited from my Mum and my Nan. This is an example of the Mediterranean style of cook my Nan excels at and I have grown up with.
The Baked Ricotta recipe is adapted (with minor adjustments) from Donna Hay to complement my Nan’s Pepper Sauce.
Keep scrolling for both recipes below and enjoy x x
- 1/2 large Brown Onion, finely chopped
- 1 clove Garlic, grated
- 3 whole Capsicum, mixed colours, chopped into small squares
- 1 tsp Baby Capers
- 12 whole Pitted Kalamata Olives, halved
- 1/4t tsp Garam Marsala
- 1 tin Crushed Tomatoes
- 1 tsp Curry Powder
- 1 handful Mixed fresh herbs (basil, mint and parsley)
- 1 wedge of fresh ricotta, 350 grams
- 1/4 teaspoon of dried chilli flakes
- 1 tablespoon of lemon thyme leaves
- 20 grams of Parmesan
- salt and pepper
For the Pepper Sauce:
- Fry the onion and garlic in a medium saucepan for a few minutes until onion starts to soften
- Add peppers and fry a little (they will soften later in the slow cooking)
- Add curry and garam masala, pinch of salt and mix through well.
- Add tin of tomato, olives and capers and bring to the boil.
- Turn down the heat and slow cook for1/2 an hour, stirring occasionally. (cook with lid on if there isn’t much liquid, if there is, take it off and let some of it evaporate.
- When soft and liquid has reduced, add the fresh herbs. Stir through for a few minutes.
For the Baked Ricotta:
- Heat oven to 150 degrees
- Mix the chilli, lemon thyme, Parmesan and a little seasoning into a bowl.
- Top the wedge of ricotta with the mixture
- Place in the oven on a tray lined with baking paper for 1 hour.
- Slice lengthways into 4 portions (ensuring everyone gets the topping)
- Spoon pepper sauce on top
- Serving Size: 4