Green Veggies on Whipped Ricotta with Fried Capers & Shallots

Green Veggies on Whipped Ricotta with Fried Capers & Shallots

August 2, 2024 by Kimberly

Picture this: a cozy evening with a plate of vibrant, green goodness atop fluffy whipped ricotta, crowned with crispy capers and shallots. It’s like a warm hug from the inside out!

30 MINUTES

EASY

VEGETARIAN

INT.

556 PER PORTION

FRESH
CREAMY

EVERYDAY

APPETIZER
LUNCH

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

If you’re craving a dish that’s both cozy and sophisticated, this is it. Imagine a creamy, dreamy spread of whipped ricotta topped with an array of vibrant green veggies, crispy fried capers, and sweet caramelized shallots. This delightful combination will transport your taste buds to a place of pure bliss. It’s perfect for a casual dinner with friends or a quiet night in when you want something special but easy to make.

How to serve
Serve this dish as a stunning centerpiece at your next dinner party or as a comforting solo meal. Spread the whipped ricotta generously over a crusty slice of bread or a crisp cracker, then pile on the fresh, sautéed green vegetables. Sprinkle the fried capers and caramelized shallots on top for that irresistible crunch and sweet-savory finish. Pair it with a glass of chilled white wine or a refreshing herbal tea to elevate the flavors even more.

How to store
Store any leftovers in an airtight container in the refrigerator. The whipped ricotta will stay fresh for up to three days, while the green veggies and toppings are best enjoyed within one day to maintain their crispiness and vibrant flavors. Before serving again, give everything a quick toss or reheat gently to revive the textures and aromas.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Green Veggies on Whipped Ricotta with Fried Capers & Shallots
Green Veggies on Whipped Ricotta with Fried Capers & Shallots
„Let’s make a piece of happiness“
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Green Veggies on Whipped Ricotta with Fried Capers & Shallots

Green Veggies on Whipped Ricotta with Fried Capers & Shallots


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  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 2 1x

Description

Recommended Equipment

  • food processor
  • sharp knife
  • cutting board
  • two small bowls
  • small pan
  • paper towels
  • slotted spoon
  • medium-sized pot
  • medium-sized bowl
  • ice cubes

Ingredients

Units Scale

WHIPPED RICOTTA

  • 250 grams ricotta
  • juice of half a lemon
  • 2 tbsp olive oil
  • salt & pepper to taste

GREMOLATA

  • 3tbsp – 4 tbsp rosemary oil
  • 10 grams fresh parsley
  • juice of half a lemon
  • 1 garlic clove
  • salt & pepper to taste

GREEN VEGGIES

  • 100 grams broccolini
  • 100 grams green asparagus
  • 50 grams frozen peas

TOPPINGS

  • clarified butter for frying
  • 1 shallot
  • 1 tsp cornstarch
  • 1 tbsp capers
  • rosemary oil

Instructions

PREPARATIONS

  • Here you’ll find the recipe for the rosemary oil. You’ll need about 4-5 tablespoons of it.

INSTRUCTIONS

  1. For the whipped ricotta, put the ricotta cheese in a food processor. Add lemon juice, olive oil, salt, and pepper, and blend for 1-2 minutes until creamy. Place in the fridge for later use.
  2. Next, make the gremolata. Prepare a small bowl. Finely chop the parsley and put it in the bowl. Halve the lemon and squeeze the juice from one half into the parsley. Add the rosemary oil, salt, and pepper and grate the garlic clove. Place in the fridge for later use.
  3. Now prepare the toppings. Heat some clarified butter in a small pan. While the ghee is heating, peel and finely slice the shallot into rings. Mix the rings with cornstarch in a small bowl and set aside. Drain the capers and pat them dry with a paper towel.
  4. Once the ghee is hot, add the capers and fry for 1 minute or so until they burst open. Remove from the fat and drain on a paper towel. Next, add the shallot rings to the hot fat and fry until golden brown. Drain on a paper towel and set aside.
  5. Bring water to a boil in a medium-sized pot. Meanwhile, trim the ends of the asparagus and remove the tough leaves from the broccolini. Wash both well under cold water and place them on a plate. Prepare a medium-sized bowl with ice water and set it aside. Once the water is boiling, add the asparagus, broccolini, and frozen peas to the pot and blanch for 2 minutes. Use a slotted spoon to transfer them directly into the ice water for a minute. Remove the vegetables from the ice water and place them on a paper towel to drain. If you want to eat the vegetables cold, you’re done. If you prefer them warm, you can briefly sauté them in a pan with some butter or roast them in the oven. I used them cold.
  6. Take a large plate and spread the whipped ricotta in a large circle. Place the vegetables in the center on top of the whipped ricotta. Next, distribute the gremolata over the vegetables and top everything with the fried capers and shallots. For a final touch, drizzle more rosemary oil over the vegetables.
  • Cook Time: 30 min

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