Borello Ricotta | Bunbury Farmers Market

Stuffed Capsicums

Ingredients:
2 large capsicums, halved lengthways

Stuffing:
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chopped parsley
2 teaspoons Whittington’s basil leaves
2 teaspoons Whittington’s oregano leaves
1 kg ripe tomatoes chopped roughly
½ cup Borello Ricotta cheese
¼ cup parmesan cheese
500gm lean beef mince
½ cup cooked rice
Splash of olive oil
Salt & pepper, to season
½ cup grated Tasty cheddar for top

Method:
Preheat oven to 180°. Cut capsicum in half-length ways. In a frying pan add oil & sauté onion and garlic until soft. Add mince to the pan & season with salt & pepper. Cook for approx 5-8 mins or until the mince is cooked through. Add tomatoes, parsley, oregano and basil. Remove the pan from heat, cool slightly & add all other ingredients to the mixture. Divide mixture evenly spooning into capsicum shells. Fill firmly and slightly moulded at top. Finish with grated cheddar on top. Place on an oiled baking tray & cook in the preheated oven for approx. 35 – 40 mins until cooked through & golden on top.

Serves: 4

Note:

For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Mediterranean Pasta

Ingredients:
1 packet of Mancini pasta
½ sweet potato, peeled and thinly sliced
½ eggplant, peeled and thinly sliced
1 red capsicum, thinly sliced
1 green capsicum, thinly sliced
1 zucchini, thinly sliced
Olive oil
Salt and pepper
1 tub Palomba bruschetta mix
3 cups baby spinach
300gm Borello ricotta, drained in a small sieve
½ cup grated parmesan cheese
Fresh basil

Method:
Line baking trays with greaseproof paper and lay the vegetables flat before drizzling with oil and sprinkling over salt and pepper. Bake in a 180° oven for 10 – 15 minutes or until cooked through and beginning to colour on the edges. You may have to do this in batches. Meanwhile cook the pasta as per the instructions saving a cup of the pasta water to finish the sauce. Put the pasta back into its pot and stir through the vegetables, bruschetta mix, spinach, ricotta and parmesan. Add a little of the pasta water to moisten the sauce if need be. Serve with extra parmesan and fresh basil.

Serves: 4

Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
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