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1 June 2023
HOMAGE TO IXTA: RICOTTA AND CUCUMBER DIP WITH SPICED NUTS AND FLATBREAD
This delicious summer recipe comes from our head chef Domini Kemp. It will be featured in her sunny recipe spread in this weekend's Food&Wine Magazine, but we thought our subscribers might like to try it out ahead of time.
"The ricotta and cucumber dip with spiced pine nuts that I’ve included here is very much inspired by one the of the most exciting cookbooks of last year, Mezcla by Ixta Belfrage - AKA Ottolenghi’s right hand cook" says Domini Kemp of this dish. "Naturally, I have to gild the lily and make it into something I hope is a bit more useful on the party table. If you haven’t heard of Ixta or her book, grab one immediately. It includes lots of wonderfully strong flavours and combos."
WHAT YOU NEED
FOR THE BUTTERY SPICED NUTS
50g butter 100g pine nuts 1 tbsp Tabasco 1 tsp smoked sweet paprika Salt FOR THE RICOTTA DIP 2 cucumbers, peeled and sliced
150g ricotta 150g Greek yoghurt Juice and zest of one lemon 2 garlic cloves, peeled and crushed Bunch spring onions, sliced Handful mint, finely chopped TO SERVE Flatbreads Radicchio or bitter leaves Olive oil
WHAT YOU DO
Step 1. To make the nuts, melt the butter in a pan over a gentle heat. Add the other ingredients and sauté gently. Shake the saucepan and let the pine nuts gently brown, then set aside. Step 2. Place the cucumbers in a colander, add a good few pinches of salt and leave to drain a little, stirring occasionally. I don’t rinse them, so they‘ll be super salty, but after a little while, just mix them with the ricotta, yoghurt and other ingredients, and check the seasoning. Step 3. Char the flatbreads on a pan over a medium to high heat then place alongside the dip with the radicchio or leaves. Drizzle some olive oil over the dip, sprinkle the warm pine nuts on top and serve. Get the rest of Domini's recipes in the June issue of Food&Wine Magazine, free with the Business Post on Sunday, June 4 - click here to subscribe
Serves 6-8|Difficulty: Easy |
Time: Less than half an hour
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