10 William Street: House-made ricotta with baby vegetables

AT A GLANCE

  • Serves 6 people

  • 1 zucchini, thinly sliced lengthways on a mandolin
  • 660 ml mild extra-virgin olive oil
  • 125 ml (½ cup) white wine vinegar
  • 1 eggplant, peeled in stripes, thinly sliced
  • 1 tbsp oregano
  • 6 baby beetroot, trimmed
  • 2 garlic cloves, crushed
  • 2 bunches Dutch carrots, scrubbed and trimmed
  • 20 heirloom cherry tomatoes
  • ½ long red chilli, thinly sliced
  • 5 basil leaves, coarsely chopped
  • To serve: baby basil
  •  
  • Ricotta
  • 2 litres (8 cups) milk
  • 250 gm plain yoghurt
  • Juice of 1 large lemon
01   For ricotta, heat milk in a large saucepan to 90C on a thermometer. Whisk through yoghurt, lemon juice and 2 tsp sea salt. Remove from heat, set aside until curds form (15-20 minutes). Strain curds through a large sieve lined with muslin, then set aside until firm (2-3 hours).
02   Meanwhile, place beetroot and garlic in a deep baking dish, cover with water and set aside to infuse (2 hours). Preheat oven to 180C. Cover beetroot with foil and roast until tender (50 minutes-1 hour). Drain, then, when cool enough to handle, peel, halve, place in a small bowl and cover with 250ml oil.
03   Meanwhile, simmer vinegar and 1 litre water in a saucepan over medium heat, add eggplant and simmer until tender (5-10 minutes). Drain well, cool, then cut into quarters. Place in a bowl with oregano, cover with 125ml oil and set aside to marinate (1 hour).
04   Meanwhile, heat 60ml oil in a frying pan over medium-high heat. Add tomato and cook until starting to soften (1-2 minutes). Remove from heat, transfer to a small bowl with chilli and basil, cover with 60ml olive oil, set aside to marinate (1 hour).
05   Meanwhile, preheat a char-grill pan over high heat, drizzle zucchini with 2 tbsp olive oil, season to taste and char-grill, turning once, until golden (1-2 minutes). Place in a bowl with remaining 60ml oil and set aside.
06   Blanch carrots until tender (2-3 minutes), refresh, drain and set aside.
07   To serve, remove vegetables from oil with a slotted spoon, season to taste, arrange on plates and top with ricotta and baby basil.
This recipe is from the September 2011 issue of Australian Gourmet Traveller.

Recipe:

GIOVANNI PARADISO, 10 WILLIAM STREET, SYDNEY

Photography:

WILLIAM MEPPEM

Styling:

LYNSEY FRYERS-HEDRICK AND LISA FEATHERBY

Drinking Suggestion:

2009 OCONE OCA BIANCA FIANO, CAMPANIA, ITALY.

View Full Site