"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."
- 1 kg firm ricotta
- 1 tsp each chilli flakes and dried oregano
- 2 tbsp extra-virgin olive oil
- sourdough, thickly sliced, To serve
- 2 ripe vine-ripened tomatoes, scored
- 1 long red chilli, coarsely chopped
- 75 ml extra-virgin olive oil
- 1½ cups coarsely chopped flat-leaf parsley (loosely packed)
- 1 cup coarsely chopped coriander (loosely packed)
- ¾ cup coarsely chopped oregano (loosely packed)
- ½ Spanish onion, finely diced
- 75 ml light olive oil
- 75 ml white wine vinegar
- 1 garlic clove, crushed
- 1Preheat 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).
- 2Meanwhile, 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.
Drink Suggestion: 2011 Verdicchio dei Castelli di Jesi Classico, Marche, Italy. Drink suggestion by Penny Watson-Green
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