Palate teasers

I love cooking with chili peppers and grab every opportunity to work with a variety from the world over. Initially my kids panted, protested and pushed aside the offending food to a corner of their plates. Now they tear up discretely but in spite of it eat with great gusto. Often it isn't a direct heat but a slow burn that comes more as an aftertaste than full-on hot and spicy. Pimento peppers which are usually sweet with a hint of heat are great for stuffing and make incredible starters or bar snacks. I think that once you work with them it is likely that you'll get quite inventive with the stuffing, but this one is particularly moist and flavorful and doesn't take a lot of time or effort. It tastes creamy and rich although it really isn't calorific, besides kids can eat it without the tears!

Recipe for Cheesy Pimentos:

3-4 pimentos ( long red peppers)

olive oil for brushing

1/2 cup ricotta seasoned with a sprinkle of : fresh thyme and basil, salt, crushed red pepper and ground black pepper

Fresh Parmesan for sprinkling

drizzle of olive oil

1. Switch on the broiler in the oven (heat from above only). Slice peppers down the center lengthwise and remove seeds. Brush with olive oil and place skin side up under the broiler till roasted and brown in spots. Remove from the oven and flip them over.

2. Fill the peppers with the ricotta mixture and sprinkle with the Parmesan. Drizzle lightly with the olive oil and stick it back in the oven for another 10 minutes or until the cheese is melted and golden. Serve immediately.