S P I N A C H & R I C O T TA S T U F F E D CAPSICUMS N I C H O L A WA L K E R SERVES 2
PREP: 20 MIN COOK: 40 MIN
EASY
LOW
This recipe is a combination of the spinach and ricotta lasagna, a family favourite, and the knowledge that I’ve gained from my time volunteering with The Producers at UNSW. The Producers is an Arc volunteering program that aims to teach students and staff at UNSW how to grow their own food, create flourishing gardens and lead sustainable lives. This recipe symbolises to me the ultimate combination of my traditional Italian heritage and my hope for a greener and healthier future.
INGREDIENTS
METHOD
1/2 bunch spinach, stems removed and roughly chopped
1 Preheat oven to 200°C fan forced. Line a small rectangular pan with baking or parchment paper.
2 tbsp olive oil, divided
2 Place chopped spinach in a steamer and steam for 7-10 minutes until soft. Remove from heat and allow to cool for 5-10 minutes.
1 medium onion, diced 2 garlic cloves, crushed Salt and pepper, to taste 1 container cherry tomatoes 250g fresh ricotta 6 tbsp Parmesan cheese, grated and divided 1 egg 2 large red capsicums, halved and seeded
1/4 bunch fresh parsley, chopped Rice or quinoa, to serve
3 Meanwhile, heat 1 1/2 tbsp olive oil in a small saucepan over medium heat. Sauté onion and garlic until translucent and soft. Season with salt and pepper to taste. 4 Place cherry tomatoes in the small rectangular pan and drizzle with remaining 1/2 tbsp olive oil, season with salt and pepper to taste, then set aside. 5 To make the filling, mix ricotta, Parmesan cheese, steamed spinach, egg and onion and garlic mixture in a large mixing bowl until well combined. 6 Stuff the filling into capsicum halves and place onto the prepared pan with tomatoes. Sprinkle with 5 tbsp of Parmesan cheese. 41