The Italians have a version of tapas called cicchetti, and these savory morsels are the perfect addition to any meal.
2 bell peppers
12-15 green olives, pitted
1 teaspoon rosemary, minced
1 teaspoon lemon zest
1/4 cup ricotta
2 eggs, beaten
1 ounce Parmigiano-Reggiano, shredded
Let's get Cooking...
Preheat oven to 400°F. Heat a pan of grapeseed oil to 335°F.
Lay the 2 peppers on their sides, and cut off about 30 percent of the side facing up. Remove the seeds and veins from the peppers. Place the peppers cut side up (and the 'tops' too) on a parchment-lined baking sheet, and cook until black burns start to form around the cut areas, about 20 minutes.
In a bowl, add the rosemary, lemon zest and ricotta. Stir until combined. Use a pastry bag or a Ziploc with a corner cut off to pipe the ricotta filling into the olives.
Prepare one bowl with 2 beaten eggs and another with breadcrumbs and grated cheese.
Dip the stuffed olives into the eggs, then into the breadcrumbs. Fry in the hot oil until breading solidifies, less than 1 minute. Drain on paper towels and sprinkle with salt.