Roll Of Ricotta And Peppers

Preparation:

Preparation: Wash the peppers, dry them and cook them in the oven at 200 degrees for 20 minutes; let them cool, peel them, remove the core and seeds and cut them into regular slices. In a bowl, mix the ricotta with the cream and the Parmesan, in order to obtain a soft mixture. Roll out the dough on a tea towel into a thin sheet of rectangular shape, spread it with the ricotta mixture, forming a compact layer, and place the pieces of pepper on it, alternating the colors. Roll the dough up on itself, wrap it in a thin cloth, close the ends and cook the roll in a saucepan with lightly boiling salted water for 45 minutes. Clean and bone the anchovies; cut the garlic into thin slices. Melt the butter in a saucepan, add the garlic, let it soften without browning, then add the oil and the anchovies and simmer for about ten minutes. When the roll is cold, cut it into slices, heat them briefly in the oven, then distribute them among six individual plates, dress them with the prepared sauce and serve.