Roasted Jimmy Nardellos at Sungold

Directions

1. For the Nardello Sriracha: 1. Roughly chop 2lbs of the Nadellos and combine with garlic, granulated and brown sugars and salt and chop in a food processor for 5 minutes. Transfer to a clean container tightly covered with plastic wrap and leave out at room temperature for 5 days. 2. Uncover the ferment, scrap of any white yeast that has accumulated on the top. If any dark mold appears, everything must be discarded. Combine with the vinegar in a pot and simmer for ten minutes. Transfer to a blender, puree and refrigerate until needed.
2. For the morita honey: 1. In a small pot over medium heat, melt the butter, add the guajillo and morita chiles and toast until the butter just begins to brown. Carefully add the honey and bring to a simmer. Turn off the heat and let the chiles step for at least 10 minutes before straining. Refrigerate until needed.
3. For the ricotta: In a bowl, combine ricotta and honey and whisk together. Whisk in the cream to thin, the ricotta should still be thick, like hummus. Season with salt, adding more cream if needed. Transfer into a piping bag. Refrigerate until needed.
4. For the breadcrumbs: 1. In a food processor, combine the panko and parsley and pulse until the breadcrumbs are bright green.
5. For the pickled Nardellos: 1. Slice two of the Nardellos into thin rings and transfer into a container. In a small pot, combine the white balsamic and sugar with ¾ cup of water and two pinches of salt. Bring to a boil, pour over the Nardellos. Cover tightly and refrigerate until needed.
6. To complete: 1. Preheat oven to 350F. In a large bowl, toss the peppers with some olive oil and salt. Arrange in a single layer on a sheet tray with parchment paper and roast in the oven for about 10 minutes – their skins should be starting to wrinkle and should be getting soft, but do not overcook them or they will fall apart when stuffed. Let cool to room temperature.
7. 2. With a paring knife, cut a half inch slit the long way at the center of each pepper. Cut a small opening in the pastry bag tip and gently fill each pepper. It is best to fill the bottom of the pepper, turn it around and then fill the top to get them as full as possible without letting them burst.
8. 3. When all your peppers are stuffed, arrange them in a single layer on a sheet tray with parchment paper, opening side up. Cover with the breadcrumbs. Cook in the oven for about ten minutes, they should be warm, throughout.
9. 4. On your serving dish, spread a thin layer of the sauce. Arrange the stuffed Nardellos and garnish with the mint (or any soft herbs you have), the pickled Nardello rings and finish with good olive oil.