Ziti with peppers mousse
(serves 4)

½ kilogram (500 gr.) Ziti Pasta
2 red peppers, medium size
1 yellow pepper, medium size
5.3 ounces (150 gr.) ricotta cheese
1 tablespoon olive oil
1 handful of Capers from Pantelleria
2 tablespoons breadcrumbs
salt
pepper

Heat the oven to 475° F. (250°). Wash and dry the peppers, place them on a baking sheet and bake for about 25 minutes, turning them occasionally until the skin is toasted and begins to peel from the flesh. Remove the peppers from the oven and place them in a sealed plastic bag, where they will be left ‘to sweat’ until they reach a warm temperature. Then peel them, open them in half and remove the seeds and the filaments inside. Place the chopped peppers in a blender, add oil, salt, ricotta, and capers and mix all together until you obtain a smooth cream. Meanwhile, toast the breadcrumbs in a frying pan. Cook the Ziti in salted water, drain them when they are “al dente” and stir for a minute with the pepper mousse. Sprinkle the pasta with toasted breadcrumbs, freshly ground black pepper and serve immediately.

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