Herb-Green Ricotta Pate With Sweet-Pepper Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I decided to create this summery folly because I wanted a low-carb, savory something made with fresh ricotta cheese. While measuring, weighing, making notes, and putting it all into the processor, I thought, no, this kite ain't gonna fly … But when I tasted the end result before chilling, I found it delicious. It tastes mild, creamy, herby and moreish. The red sauce must have a slight bite and should be served sparingly. I should have made this in individual molds, but by the time I realised that would have looked nicest, it was too late and the pate was already chilling! The seasonings can be changed, for example by using only Tabasco, (more than I indicated), or use only black pepper. You can also cheat a little bit and add a tiny drop of green food colouring for a darker green. For the red sauce I used South African (chopped) peppadews (also known as piquanté peppers), but as that might not be easily available to you, you can cheat here, too, and use a store-bought salsa (puree it for a more sophisticated look). Or make your own red-pepper sauce with sweet bell peppers and tomato. Ingredients:
1 lb fresh ricotta cheese |
1/2 cup fresh cream |
1/2 cup parsley, roughly snipped, measure generously |
2 -3 tablespoons pesto sauce (fresh or a good deli pesto) |
1 cup pecorino cheese, roughly grated (or use any sharp hard cheese) |
1 tablespoon lemon zest, finely grated (i used a green lemon) |
2 teaspoons garlic, finely chopped |
1 teaspoon tabasco sauce (i used the chipotle tabasco) |
1/2 teaspoon black pepper |
1 teaspoon salt, sea salt flakes |
5 teaspoons gelatin, granules |
1/4 cup chicken broth (or stock made with granules) |
2 teaspoons lemon juice |
1/2 cup pecan halves or 1/2 cup walnuts |
1 medium tomato, fully ripe, peeled and chopped |
3 tablespoons red bell peppers, charred, peeled, chopped |
1/2 teaspoon tabasco sauce (or more, to taste) |
1 pinch salt |
Directions:
1. Have the ingredients at hand, and snip the parsley with scissors. When you measure it, press it into the cup lightly.
2. 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.
3. 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!
4. 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.
5. 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.
6. 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.
7. Or puree a store-bought salsa!
8. This will be great if served as a light lunch with well-chilled sauvignon blanc.
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