Italian Ricotta and Roasted Pepper Soufflé | Silky Mediterranean Flan

Preheat the oven to 200 °C. Wash and pat dry the kapia peppers, then place them on a baking sheet lined with parchment paper. Drizzle with half of the olive oil (10 ml) and roast for 25-30 minutes until their skin is blackened and blistered.

Place the roasted peppers in a bowl, cover with foil or a plate for 10 minutes so that the steam loosens their skin. Then peel off the skin, remove the stems and seeds. Cut the pepper flesh into smaller pieces.

Reduce the oven temperature to 170 °C. Lightly grease four soufflé dishes (ramekins) with the butter, then coat the bottom and sides with breadcrumbs, tapping out any excess.