Baked ricotta with Angel's mum's chilli salsa


"We were at a barbecue at my mother's house before we opened," says Angel Fernandez. "It was a proper South American barbecue with jerk and ribs, morcilla and chorizo, and Mum always has some kind of chilli. That day she made a salsa with coriander, parsley and vinegar. The guys loved it, so it had to go on the menu. We make the base ahead and then we add the tomatoes and herbs fresh every day."

You'll need

1 kg firm ricotta 1 tsp each chilli flakes and dried oregano 2 tbsp extra-virgin olive oil To serve: sourdough, thickly sliced   Chilli salsa 2 ripe vine-ripened tomatoes, scored 1 long red chilli, coarsely chopped 75 ml extra-virgin olive oil 1½ cups (loosely packed) coarsely chopped flat-leaf parsley 1 cup (loosely packed) coarsely chopped coriander ¾ cup (loosely packed) coarsely chopped oregano ½ Spanish onion, finely diced 75 ml light olive oil 75 ml white wine vinegar 1 garlic clove, crushed

Method

  • 01
  • Preheat oven to 230C. Divide ricotta among six 250ml ovenproof dishes. Scatter chilli and oregano over, drizzle with extra-virgin olive oil and bake until oil is bubbling (10 minutes).
  • 02
  • Meanwhile, for chilli salsa, blanch tomatoes (20-40 seconds), peel, discard seeds, dice and place in a bowl. Pound chilli to a paste with a mortar and pestle, stir in 1 tbsp extra-virgin olive oil and add to tomato. Add remaining ingredients, season to taste, spoon onto baked ricotta and serve with sourdough.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2011 Verdicchio dei Castelli di Jesi Classico, Marche, Italy.

Featured in

Jun 2013

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