Baked Ramiro Peppers with Tuna Sauce, Ricotta Cheese and Hemp Seeds
1 serving
40 minutes
Baked ramiro pepper with a sauce of tuna, ricotta, and hemp seeds is an exquisite dish that combines the tenderness of seafood, the creamy texture of cheese, and the light crunch of seeds. Ramiro pepper, known for its sweet flavor, gains richness and softness when baked and reveals a depth of gastronomic pleasure when paired with an aromatic sauce of tuna, anchovies, and parmesan. This recipe inspired by Mediterranean traditions is perfect as a light appetizer or a vibrant main course. Hemp seeds add a nutty note while cilantro refreshes the taste, making it multifaceted. It can be served with crispy bread or fresh vegetables to highlight its complexity and richness. Author's cuisine in its purest form – a unique combination of flavors and textures that transforms a simple ingredient into a culinary masterpiece.
1
Remove seeds from the pepper. Char on both sides with a flame or in a dry pan to peel.
- Ramiro pepper: 1 piece
2
Egg base for sauce: thoroughly wash the eggs and crack them into a mixer cup. Add mustard and whip the egg-mustard mixture. Add salt and a pinch of sugar. When the bubbles in the egg mixture become small, pour in olive oil in a thin stream. Transfer the egg base to a blender cup.
- Chicken egg: 1 piece
- Mustard: 1 g
- Salt: pinch
- Sugar: pinch
- Olive oil: 3 tablespoons
3
Drain the canned tuna through a sieve to remove excess oil and place it in a blender cup. Grate half a clove of garlic and some Parmesan cheese finely, and add them to the blender cup. Also add the anchovy fillet and blend with an immersion blender.
- Canned tuna in oil: 20 g
- Garlic: 1 clove
- Parmesan (Parmigiano Reggiano): 10 g
- Anchovies: 1 piece
4
Pour tuna sauce into a plate, top with roasted peppers, sprinkle with segments of ricotta cheese, black salt, and toasted hemp seeds. Garnish with cilantro sprigs and drizzle with olive oil.
- Ricotta cheese: 60 g
- Kala namak (black salt): 1 g
- Hemp seeds (hulled): 5 g
- Cilantro: 2 sprigs
- Olive oil: 3 tablespoons
