So here's the thing, real deal ricotta, as you know is a by-product of making other cheeses like mozzarella. рџ‘Џ (well, doesn't look like brevity is one of my life skills. How very Italian.ДЄnd speaking of Italian, can we talk about ricotta cheese for a moment? I have so many opinions on this topic, and will try to be brief. All of which make an appearance in this dish. This particular region happens to be the perfect climate for growing peppers and chiles, and they're well-known for their goat and sheep's milk cheeses including ricotta and pecorino. I'll tell you how I got there in a minute.ДЄ bit of back story reveals that this is a pesto sauce indigenous to the Calabria region of Southern Italy.

It sounded divine, but several of the recipes I found asked us to boil the peppers which didn't seem like the best way to extract their flavors, which set me off experimenting and testing, and eventually we were happily swooning over one of the best bowls of pasta in recent memory. a pesto made of sweet red peppers, spicy peppers, fresh ricotta cheese and basil. My first encounter with pesto calabrese intrigued me because of the premise. This is when cooking gets interesting and sometimes magically delicious things happen.

And it's not just because it's a new pasta (which also happens to be off-the-charts delicious in every way), but it's also because this pesto, steeped in Calabrian tradition and ever so tasty,В challenged me to tinker and tweak and fix what felt like openings to boost the flavors even more. This is one of those recipes that just excites the heck out of me.

Bomba calabrese