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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 450°F | 2. Arrange the peppers on a baking sheet and roast for 1 hour, turning occasionally, until tender and charred in spots; transfer the peppers to a paper bag, close and let cool. | 3. Peel, core and seed the roasted bell peppers, keeping them intact. | 4. Cut each pepper in half lengthwise and pat dry with paper towels. | 5. Working over a bowl, press the ricotta through a sieve. | 6. Add the snipped chives, season with salt and pepper and stir the tomato into the filling. | 7. Arrange the roasted peppers on a work surface, skinned sides down. | 8. Divide the filling evenly between the halves and roll up into thick cylinders. | 9. Refrigerate for at least 15 minutes. | 10. Cut the cylinders into 3/4-inch-thick slices, transfer to a platter with the cut sides up and serve. | 11. *The involtini can be refrigerated overnight; return to room temperature before serving. | 12. Serve with Wine - Di Grésy’s 2006 Monte Aribaldo Dolcetto d’Alba, a lighter red with bright cherry fruit and a firm yet graceful structure, would also be a good match. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bell pepper	4			-	-	-	-
ricotta	1/2	lb		394.6258	6.8946	25.5373	29.4382
chive	2	tablespoons	snipped	1.8	0.261	0.1962	0.0438
salt black pepper			ground	-	-	-	-
plum tomato	1		peeled seeded diced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.