125 g. SELECTED VARIETIES
Melt butter in a pot over low heat. Stir in flour and cook the roux 5 minutes, taking care not to let it darken. Cool. Meanwhile, scald milk and pour into the roux. Bring to a boil and cook, whisking, for a few minutes. Add salt, pepper, Parmigiano-Reggiano and ricotta. Cool and stir in egg yolks.
Beat egg whites into stiff peaks and gently fold into cooled mixture.
Cut stem-ends off red peppers, making little caps. Remove white membranes and seeds.
Preheat oven to 350°F (180°C).
Stuff peppers three quarters full with ricotta mixture and place on a baking sheet with the caps alongside. Bake for 30 minutes.
Serve peppers capped.
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