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Herb-Green Ricotta Pate With Sweet-Pepper Sauce Recipe

Herb-Green Ricotta Pate With Sweet-Pepper Sauce Recipe

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Herb-Green Ricotta Pate With Sweet-Pepper Sauce

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Ingredients:

Serving

1 lb fresh ricotta cheese
1/2 cup fresh cream
1/2 cup parsley, roughly snipped , measure generously
2 -3 tbsp pesto sauce (fresh or a good deli pesto)
1 cup pecorino cheese, roughly grated
1 tbsp lemon zest, finely grated (i used a green lemon)
2 tsp garlic, finely chopped
1 tsp tabasco sauce (i used the chipotle tabasco)
1/2 tsp black pepper
1 tsp salt
5 tsp gelatin, granules
1/4 cup chicken broth (or stock made with granules)
2 tsp lemon juice
1/2 cup pecan halves or 1/2 cup walnuts
1 medium tomato , fully ripe, peeled and chopped
3 tbsp red bell peppers , charred, peeled, chopped
1/2 tsp tabasco sauce (or more , to taste)
1 pinch salt

Directions:

Have the ingredients at hand, and snip the parsley with scissors. When you measure it, press it into the cup lightly.
Put all the ingredients up to and including the Tabasco in your processor. Process until smooth and pale green. You may have to scrape down the sides a couple of times.
Leave the puree, and mix the broth/stock and lemon juice in a small pot. Sprinkle over the gelatine, and stir over medium heat until the gelatine dissolves. Do not cook!
Cool to warm or luke-warm, then start the processor and pour in the gelatine. Puree well. Taste at this stage: ricotta is so fresh that I found it did need the extra salt.
Oil a suitable small pie plate or small molds, and scrape in the puree. Neaten the top, decorate with the nut halves, cover with plastic wrap, and chill at least 6 hours or overnight.
FOR THE SAUCE: I used chopped peppadews/piquante peppers, which come in a very tasty pickling liquid and needs no extra seasoning. So if using red bell peppers, spike it with a little hot sauce. You can even use a little vinaigrette dressing. Puree everything with a pinch of salt until a smooth sauce forms, about 3/4 cup or 200 ml.
Or puree a store-bought salsa!
This will be great if served as a light lunch with well-chilled sauvignon blanc.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	315.69 Kcal (1322 kJ)
Calories from fat	238.37 Kcal
		% Daily Value*
Total Fat	26.49g	41%
Cholesterol	48.35mg	16%
Sodium	705.25mg	29%
Potassium	230.99mg	5%
Total Carbs	6.13g	2%
Sugars	1.38g	6%
Dietary Fiber	1.81g	7%
Protein	15.98g	32%
Vitamin C	14mg	23%
Vitamin A	0.1mg	4%
Iron	2.6mg	15%
Calcium	302.3mg	30%

Amount Per 100 g
Calories	219.26 Kcal (918 kJ)
Calories from fat	165.55 Kcal
		% Daily Value*
Total Fat	18.39g	41%
Cholesterol	33.58mg	16%
Sodium	489.81mg	29%
Potassium	160.43mg	5%
Total Carbs	4.26g	2%
Sugars	0.96g	6%
Dietary Fiber	1.26g	7%
Protein	11.1g	32%
Vitamin C	9.7mg	23%
Vitamin A	0.1mg	4%
Iron	1.8mg	15%
Calcium	209.9mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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