Pesto Calabrese
Prepare the Pesto Calabrese - Place the peppers in a dry, heavy-bottomed skillet set over high heat and roast, turning them as needed until they are blackened
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Cooking tools:
- Immersion blender
- Blender
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Grater
- Tongs
- Spoon
- Measuring spoon
- Stove
- Pot
- Colander
- Refrigerator
- Serving bowl
Ingredients
- 2 red bell peppers
- 1/4 cup Tuscanini Extra-Virgin Olive Oil
- 1 small red onion, diced
- 1 jar Tuscanini Calabrian Chili Peppers in oil
- 1 clove garlic, minced or 1 cube Gefen Frozen Garlic
- 1 teaspoon Kosher Salt
- 1 (28 ounce) can peeled whole tomatoes
- 1 teaspoon sugar
- 8 ounces fresh ricotta, plus more for garnish
- 1/2 cup freshly grated Pecorino Romano
- fresh basil for garnish
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