extra virgin olive oil, capers, canned anchovy, bell pepper & ricotta recipes
2 recipes
Page 1
Goat-cheese-stuffed roast capsicum with tapenade
womensweeklyfood.com.au
Ingredients: canned anchovy, ricotta, extra virgin olive oil, capers, bell pepper, sour cream, goat cheese, lemon, basil, black olives
Baked ricotta with char-grilled vegetables and salsa verde
womensweeklyfood.com.au
Ingredients: canned anchovy, ricotta, extra virgin olive oil, capers, bell pepper, sourdough bread, parmesan, lemon, zucchini, eggplant, chive, basil, bay leaf, egg, parsley, garlic, chili flake