Broth of red pepper with ricotta balls and parsnip stars

Chop the onion and cut the peppers into cubes.

Heat the oil in a soup pan and gently fry the onion and bell pepper for 1-2 minutes until slightly softened.

Add the thyme, pour the wine and simmer for 1 minute. Pour in the water and stir in the salt and some freshly ground black pepper.

Let the bouillon gently draw for 30 minutes.

Meanwhile, make the ricotta balls: Mix in a bowl the ricotta with the egg yolk, grated Parmesan cheese, chopped parsley and flour into a firm mixture and form small balls with moist hands.

Boil the balls in a pan with plenty of boiling water with a little salt in 2-3 minutes until done, they will automatically surf. Let the balls drain well in a colander.

Cut the peeled parsnip into slices of 3 mm thick and use a protruding shape to cut out nice stars from the slices.

Cook the parsnip stars in a saucepan with boiling water with salt in 3-4 minutes until al dente. Let them drain into a sieve.

Sieve the broth over another pan.

Keep the broth, ricotta balls and parsnip stars covered in a cool place, not in the refrigerator.

Heat the broth again to the boiling point and add salt to taste if necessary.

Spread the ricotta balls and the parsnip stars over preheated deep plates and pour over the hot broth.

Put a piece of herbs in the middle, such as leaf parsley, basil leaves and roughly cut chives.