Recipe Directions

1. Stir together vegetables. Mix in garlic.

2. Stir in Raw Ricotta and red pepper flakes. Add olive oil and stir again. Taste and adjust salt, if desired (salt will intensify with warming).

3. Warm at 110 degrees for 30 minutes or until warmed through.

Notes:

This dish is meant to be served warm. Make sure you have a good dehydrator, accurate oven with a very low temp cycle, or patience (for stirring on very low heat on the stove). It’s not the same cold.

Take my advice and invest in the 40.00 stand spiralizer (it comes with 3 blades and is made of white plastic). It’s 10 times cheaper than the metal version, and a million times better than the cheapo 10.00 and shipping, push-down version that everyone is buying on ebay.

Poemomm's Thoughts

By poemomm

We first had the SAD version of this dish when we stayed at a friend’s house in Trieste, Italy.

‘Pepperoni’ doesn't mean a meat stick in Italy, apparently. It means “with peppers.” Who knew?

The marriage of creamy ricotta, sweet peppers, onions, and a wee amount of garlic was so incredible that we decided to make it a staple in our home.

This version is nearly a clone of the original.

The secret, as with many raw dishes, is to keep the ingredients nearly the same, but to drastically alter the percentages.

Garlic, for instance, which mellows upon cooking, can become ‘hot’ or overpowering if not properly reduced in a recipe.

Onions are usually better subbed out for the white part of green onions. Etc.

 

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Comments

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Sounds fantastic... I will try it today

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You're welcome and a belated Shabbat Shalom !

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This was way too good! One of the best raw dishes I've ever made! Thank you!

All

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This was way too good! One of the best raw dishes I've ever made! Thank you!

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You're welcome and a belated Shabbat Shalom !

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Yum. This was delish...... i made is friday night shabbat dinner for m plus 5....everyone loved it!

thank you!

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I am actually salivating at the sight of this one!

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Sounds fantastic... I will try it today

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