Ricotta spread on toast with pepper

Components

• 4 pieces of homemade whole wheat bread
• 4 pieces of ricotta (ideally homemade)
• 1 red bell pepper
• 4 anchovy fillets
• 1/4 cup of nuts (tea-sized)
• oil as desired
• Add salt and ground pepper gradually, adjusting to your preference.

Setup phase

1. Clean and dry the pepper. Set the stove burner to medium heat. Using tongs, hold the pepper close to the flame. Once it begins to toast, rotate the pepper to evenly char the skin, which imparts a mild smoky taste and makes peeling easier.

1. Place the pepper in a bowl and cover it with plastic wrap. Allow it to sit for approximately 10 minutes to soften and make peeling easier. In the meantime, get the other ingredients ready.
2. On a board, roughly crush the nuts. In a bowl, mash the ricotta slices with a fork (or use your hands if you like).
3. Gently peel the pepper by running the back edge of a small knife over it. Clean the knife by dipping it in a bowl of water. Cut the pepper in half, remove the stem and seeds, then slice each half into thin strips.
4. To prepare the tartines: use a fork to mash and evenly spread one anchovy fillet on each bread slice. Top each slice with ricotta, then add a quarter of the pepper and sausage strips with nuts. Drizzle with olive oil, season with salt and pepper to taste, and bake. Serve immediately.

To ensure everything is flavorful

Here is the recipe for traditional fast bread, along with the recipe for homemade ricotta practice.

Purchase only what is necessary

Store

Set of 6 shallow curry bowls

Latch clamp, Cuisipro

Tramontina Freezinox Stainless Steel Cookware Set with Plastic Lids

Collection of stainless steel bowls, Euro Inox

Tramontine Wooden Table

Chief Knife, Zwilling WILLING J.A. Henckels brand