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Homemade ricotta, romesco sauce, fennel and rye

Homemade ricotta, romesco sauce, fennel and rye

PT2H

1
To make the ricotta, bring the milk, cream, olive oil, salt, pepper and herbs to the boil in a saucepan. Add the vinegar, whisk well, and turn the heat down to low. Allow the mixture to split. When this has happened, gently pour through a sieve lined with cheesecloth sat over a jug to collect the liquid and refrigerate for 1 hour
  • 400ml of whole milk
  • 50ml of double cream
  • 1 tbsp of extra virgin olive oil
  • 1 1/4 tsp table salt
  • freshly ground black pepper
  • 1 tbsp of white wine vinegar
  • 1 sprig of rosemary
  • 1 bay leaf
2
Preheat the oven to 180°C/gas mark 4
3
For the rye cracker, mix all the ingredients together to form a dough and rest for 20 minutes. Roll out very thinly between two sheets of parchment paper and bake until golden and crisp, for approximately 8–10 minutes
  • 1 tbsp of sesame oil
  • 100g of wholemeal rye flour
  • 1 tsp agave nectar
  • 1/2 tsp table salt
  • 50g of water
  • 40g of pumpkin seeds, finely chopped
4
To make the romesco sauce, place all of the ingredients in a blender and pulse until combined. The sauce should be well-mixed but not totally smooth. Season to taste
  • 1 dash of sherry vinegar
  • 100g of piquillo peppers, drained
  • 20g of almonds, toasted
  • 30g of Brazil nuts, toasted
  • 40g of olive oil
  • 1/2 tsp smoked paprika
  • 1 tsp chopped parsley
  • 1 tbsp of tomato purée
  • sea salt
5
To assemble, place a mound of romesco on a plate and dot with the ricotta. Dress the fennel slices with the olive oil, lemon and salt. Add to the plate and serve the rye crisps on the side
  • 1/2 lemon, juiced and zested
  • 1 fennel bulb, finely sliced on a mandoline (or as finely sliced as you can manage with a knife)
  • 1 tbsp of extra virgin olive oil

Ingredients

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  • Homemade ricotta

  • Rye cracker

  • Romesco sauce

  • Fennel salad

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