A little love letter
Dear green veggies on whipped ricotta,
Spring on a plate looks exactly like you.
A soft, lemony cloud of whipped ricotta, and on top all the green things I wait for all winter: broccolini, asparagus, sweet little peas. Then a bright gremolata with parsley and garlic, and the part I could eat by the handful, capers and shallots fried until they're crispy and salty and impossible to stop picking at.
You're the dish I put in the middle of the table when friends come over, with good bread on the side and a bottle of crémant open. Everyone leans in. Nobody is polite about it. You're fresh and creamy and crunchy all at once, and you make an ordinary lunch feel like an occasion.
Let’s make this piece of happinessxo, Kimberly
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Green Veggies on Whipped Ricotta
Green vegetables on whipped lemon ricotta with fried capers, crispy shallots and herb oil. Fresh, creamy, crunchy. Thirty minutes, and it looks like a restaurant starter.
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
make the rosemary oil
Here you'll find the recipe for the rosemary oil. You'll need about 4–5 tbsp of it: 3-4 for the gremolata, the rest for drizzling.whip the ricotta
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.make the gremolata
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.prep the toppings
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.fry capers & shallots
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.blanch the vegetables
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.assemble
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.Pairings
Can I make it ahead?
Why do the capers have to be dry?
Warm or cold veggies?
Why is my whipped ricotta grainy?
More pieces of happiness
Tell me how it went
A little love letter
Dear green veggies on whipped ricotta,
Spring on a plate looks exactly like you.
A soft, lemony cloud of whipped ricotta, and on top all the green things I wait for all winter: broccolini, asparagus, sweet little peas. Then a bright gremolata with parsley and garlic, and the part I could eat by the handful, capers and shallots fried until they're crispy and salty and impossible to stop picking at.
You're the dish I put in the middle of the table when friends come over, with good bread on the side and a bottle of crémant open. Everyone leans in. Nobody is polite about it. You're fresh and creamy and crunchy all at once, and you make an ordinary lunch feel like an occasion.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Green Veggies on Whipped Ricotta
Green vegetables on whipped lemon ricotta with fried capers, crispy shallots and herb oil. Fresh, creamy, crunchy. Thirty minutes, and it looks like a restaurant starter.
that’s meHi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
