Stuffed Lumaconi with Ricotta and Spinach, Light Roasted Pepper Cream, Golden Leeks and Parmesan Almond Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the red bell peppers on a tray, rub them with 1 tablespoon olive oil, add a pinch of salt, and roast for 25 minutes, until tender and lightly charred.

2. 2

   While the peppers roast, bring a large pot of water with 1 teaspoon salt to a boil. Cook the lumaconi 2 minutes less than the package directions so they stay very al dente. Drain, toss with a small drizzle of olive oil to prevent sticking, and set aside.

3. 3

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the leek and cook for 6 to 8 minutes, stirring, until golden and tender. Remove half of the leek and reserve it for the topping.

4. 4

   In the same skillet, add the onion and cook for 3 minutes. Stir in half of the chopped garlic and cook for 30 seconds. Add the spinach and sauté for 2 to 3 minutes until wilted and its moisture has evaporated. Season with a little salt, black pepper, and nutmeg. Transfer to a bowl and let it cool slightly.

5. 5

   Add the ricotta, half of the Parmesan, lemon zest, chopped basil, and lemon juice to the bowl with the spinach. Mix well until you have a creamy filling. Taste and adjust with salt and black pepper.

6. 6

   When the peppers are roasted, cover them for 5 minutes with a clean towel or place them in a covered bowl. Peel if desired. Blend them with the vegetable broth, cream, the remaining garlic, a pinch of salt, and black pepper until smooth.

7. 7

   Pour the pepper cream into a baking dish of about 30 x 20 cm / 12 x 8 inches. Fill each lumaconi with the ricotta and spinach mixture using a small spoon, then place them over the sauce with the opening facing up.

8. 8

   In a small bowl, mix the breadcrumbs, sliced almonds, the remaining Parmesan, and 1 tablespoon olive oil. Sprinkle this over the stuffed pasta. Add the reserved golden leek as well to create an uneven crunchy topping.

9. 9

   Bake at 190 °C / 375 °F for 15 minutes. Then broil or grill for 3 to 5 more minutes, watching closely, until the top is golden and crisp.

10. 10

    Let rest for 5 minutes before serving. Finish with a little freshly ground black pepper and serve hot.