¼cupgrated parmigiano reggianograna padano, or other parmesan
1red bell pepper
1cupdehydrated puffball flour
1tablespoonunsalted butter
Kosher salt and fresh ground black pepperto taste
Instructions
The night before assembling the stuffing, drain the ricotta by allowing it hang in a colander or strainer overnight in the refrigerator. Don't skip this step, otherwise your filling will be too wet.
Place the bell pepper directly on a grill or gas burner, char the skin, but don’t allow the flesh to burn. When the skin is evenly charred, place the pepper in a plastic bag or other sealed container and allow to cool.
When the pepper is cooled, remove the skin and seeds, then reserve until needed.
Melt the butter in a small saucepan, add the puffball mushroom powder and cook until combined with the butter. Continue to cook for 5 minutes more on medium heat, stirring occasionally.
In the bowl of a food processor, combine the drained ricotta, ¼ teaspoon kosher salt and pepper, cooked puffball flour, parmigiano, and roasted bell pepper. Puree the mixture on high speed until evenly combined. Double check the seasoning for salt and pepper, then reserve until needed.
Notes
This recipe uses dried puffball powder, made from the powdered, dried trim from cutting the puffball slices into rings. If that sounds a bit laborious, omit it-it'll still taste good.