Striped sedani with pepper cream, zucchini and fresh ricotta.

DI Chiara Maci | 11 Apr 2019


Red peppers cream, sautéed zucchini with a little onion and fresh ricotta. I adore.

One of my musts to dress pasta.




200g of striped sedani

3 red peppers

5 zucchini

1 onion





Black pepper in grains


– Turn on the oven and preheat to 200c.

– Wash the red peppers and dry them. Put them whole in the oven, laying on a sheet of parchment paper.

– Bake for about 50 minutes.

– Wash and cut zucchini into rounds.

– Chop the onion and brown it into a pan with a little extra virgin olive oil. Add zucchini and cook.

– When peppers are done, remove the skin and the seeds. Cut them into thick pieces.

– Transfer them to a container and blend them with some basil leaves. Season with salt and pepper if necessary.

– Bring water for pasta to boil and cook it.

– Drain it al dente directly into the pan with zucchini, add the cream of peppers and mix, helping with a little cooking water.

– Add some fresh ricotta (for the dosis, you decide) and mix.

– Serve and finish with a little oil and with some ground black pepper in grains.

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