I fell in love with ricotta when I lived in Mexico, where it’s called requesón. Apart from its light, fresh taste and delicate sweetness, what makes this cheese so appealing is its versatility. It works as a delicious topping for roast pumpkin or beetroot, say, but it’s just as at home in puddings. The salted version, meanwhile, is a marvel shaved on salads or drizzled with honey. Most of all, however, I love ricotta when it’s baked – it becomes a meal in itself. Here, I use it to add substance to a zingy citrus salad sprinkled with spiced nuts.
Heat the oven to 170C/335F/gas 3½. Drain the ricotta in a sieve, then put in a bowl. Gently scrub the oranges clean, then finely grate the zest of one into the ricotta. Crush one garlic clove and beat into the ricotta with the thyme, three tablespoons of oil and generous seasoning; whisk to get rid of any lumps. Transfer the cheese to a small oven dish and bake for 20-25 minutes, until golden.
Meanwhile, mix all the spiced nut ingredients and spread out on a large oven tray, so they bake evenly. Roast for 12-15 minutes alongside the ricotta, stirring once or twice, until golden. They will dry and crisp up as they cool.
Source : theguardian
No comments:
Post a Comment