Pickled Long Green Peppers with Ricotta Cheese
(Eksimikli Biber Tursusu - from the Thrace Region)
Pickled Long Green Peppers, sliced
Extra virgin olive oil
Lightly caramelized the onion with olive oil. Add the pickled green pepper slices. Continue to saute 2-3 more minutes. Add a few table spoon ricotta cheese, toss. Turn the heat off. Then place on a service plate. Drizzle a little bit extra virgin olive oil. If you like sprinkle some red pepper flakes all over it.
Serve Pickled Long Green Peppers with Ricotta Cheese while still warm with Turkish pide or bread and Turkish Tea for breakfast or brunch or as an appetizer on weekends:)