Ricotta-Stuffed Ancho Chiles with Red Wine Escabeche

Name: Ricotta-Stuffed Ancho Chiles with Red Wine Escabeche
Ingredients: 1/2 cup olive oil; 1 large red onion, sliced 1/4 inch thick; 1 small cone (about 1 ounce) piloncillo (Mexican unrefined sugar) OR 2 tablespoons dark brown sugar; 2/3 cup red wine vinegar; 1 cup red wine; Herbs (a few sprigs of fresh thyme and/or marjoram, a few bay leaves); Salt; 6 good sized fresh-and-supple ancho chiles; 6 garlic cloves, unpeeled; 2 cups (1 pound) dry (AKA hand-dipped, Italian- or Mexican-style) ricotta; 1/2 cup (loosely packed) chopped fresh cilantro, plus leaves or sprigs for serving; about 1/8 tsp Freshly ground black pepper

www.rickbayless.com

Ricotta-stuffed Ancho Chiles with Red Wine Escabeche - A flavorful starter or light main dish from Rick Bayless. Perfect for special occasions or dinner parties.

View full recipe on www.rickbayless.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rickbayless.com.

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Ingredients

1/2 cup olive oil
1 large red onion, sliced 1/4 inch thick
1 small cone (about 1 ounce) piloncillo (Mexican unrefined sugar) OR 2 tablespoons dark brown sugar
2/3 cup red wine vinegar
1 cup red wine
Herbs (a few sprigs of fresh thyme and/or marjoram, a few bay leaves)
Salt
6 good sized fresh-and-supple ancho chiles
6 garlic cloves, unpeeled
2 cups (1 pound) dry (AKA hand-dipped, Italian- or Mexican-style) ricotta
1/2 cup (loosely packed) chopped fresh cilantro, plus leaves or sprigs for serving
about 1/8 tsp Freshly ground black pepper