Homemade ricotta, romesco sauce, fennel and rye
- medium
- 2
- 2 hours
Chantelle Nicholson serves up a homemade ricotta recipe with romesco sauce, made with toasted Brazil nuts and almonds for a slight twist on the classic. A crunchy, nutty rye cracker and crisp fennel bring plenty of crunch to the dish. Make sure you save the whey when making the ricotta – it's great for fermenting vegetables, can be reduced to make a sauce or used to replace water when making bread for a different flavour profile.
Ingredients
Metric
Imperial
Homemade ricotta
- 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 sprig of rosemary
- 1 bay leaf
- 1 tbsp of white wine vinegar
Rye cracker
- 100g of wholemeal rye flour
- 1 tsp agave nectar
- 1/2 tsp table salt
- 50g of water
- 1 tbsp of sesame oil
- 40g of pumpkin seeds, finely chopped
Romesco sauce
- 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
- 1 dash of sherry vinegar
- sea salt
Fennel salad
- 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
- 1/2 lemon, juiced and zested
Equipment
- Cheesecloth
- Blender
Method
- 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
- 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
- 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
- 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
From New Zealand law student to the opening of her first solo sustainable restaurant Apricity (which won a Michelin green star in 2023), Chantelle Nicholson’s hard work and determination – especially in evolving free-from and plant-based cooking at the highest level – has cemented her reputation as one of the UK's most forward-thinking chefs.
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