Spicy Cuisine Recipes

Prep Time: 10 min
Cook Time: 40 min
Serves: 6

• 2 large yellow capsicums
• 2 large red capsicums
• 2 cloves garlic, thinly sliced
• 50g anchovy fillets
• 1/2 cup marjoram
• 1/2 cup parsley
• 1/4 cup virgin olive oil
• Cracked Pepper Soufflé
• 1 bunch basil
• 1 bunch parsley
• 150ml cream
• 400g fresh ricotta
• 80g Parmesan cheese, grated
• 2 eggs

• Heat oven to 240ºC.
• Brush capsicums lightly with olive oil, place into a baking dish and bake for 40 minutes. Remove from the oven and place the capsicums into a plastic bag, seal to sweat off the skins. Open the bag after ten minutes, when cool enough to handle, peel away the skins, then remove core and seeds. Slice into thin strips, place into a mixing bowl, along with thinly sliced garlic, anchovy fillet, herbs, oil and cracked pepper. Set aside.
• Reduce oven temperature to 180º C.
• Using a food processor, process herbs and cream until smooth, add ricotta and eggs one at a time. Transfer mixture into a mixing bowl and fold in grated Parmesan.
• Lightly grease a six hole, ¾ cup capacity muffin tin. Fill each mould halfway with the mixture. Bake for 25 - 30 minutes. While this is cooking, place a good spoonful of the pepper salad in the middle of each plate.
• Once soufflés are cooked, take out quickly using a palate knife to the side of each soufflé, place on top of pepper salad, drizzle with a little virgin olive oil and serve.

  Note: With this dish you can make the red pepper salad several days ahead, bringing salad to room temperature before serving. You can make the soufflé mixture hours before your serving time, but do not cook them until ready to serve.