Description
The spread on sandwiches, topping for tartlets, the vol-AU-vents, profiteroles, bread and .....
Ingredients
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Ricotta
250 g
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Sweet pepper
1 piece
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Red sweet pepper
2 piece
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Cilantro
1 coup
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Olive oil
2 Tbsp
Cooking
Sweet pepper and chilli cut in small cubes, after removing the seeds from Chile.
Fry the chili for a few minutes, then add peppers and fry until soft. While roasting the peppers, cut the cilantro.
Add in ricotta roasted pepper, cilantro and mix everything.
I made lavash rolls. The sheet of lavash is divided into 4 pieces, put the stuffing and twisted into a roll. To give time to the pita soaked from the filling, and serve. BON APPETIT!
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