Creste di gallo with yellow bell pepper puree, ricotta salata, shishito peppers, and Aleppo pepper (Creste di gallo con crema di peperone giallo, ricotta salata, friggitelli e pepe di Aleppo) from Pasta for All Seasons: Dishes that Celebrate the Flavors of Italy and the Bounty of the Pacific Northwest (page 67) by Michela Tartaglia

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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