Roasted pepper thingy
The dictionary translates the Italian word “sformatino” in pie… But this is no pie… So it’s a thing-ish near to a soufflè consistence… But it’s no soufflè…
Anyway, it’s easy peasy and very versatile! So, do it! Now! ;)
All you have to do is to take 250 g of fresh ricotta, 3 tablespoons of grated Parmigiano Reggiano, 2 eggs and blend everything in a mixer. Then you take a nice jar (use only half!) of Roasted peppers or Grilled artichokes or Mushrooms or Sun-dried tomatoes, you open it, you take a deep breath over the jar, you go to heaven and when you are back, you drain them and you add them to your mixed cheeses. Mix well with a spoon and spoon it into an oven proof dish.
Cook in a preheated oven, at 180° C for 25 minutes, or until golden and set.
