Baked ricotta with Angel's mum's chilli salsa

AT A GLANCE

  • Serves 6 people

"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
  • 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
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.

Topics:

OREGANO, PARSLEY, CHEESE, TOMATOES, CHEFS' RECIPES, ITALIAN, CORIANDER, CHILLIES, RICOTTA, DRINK SUGGESTION, WINTER

Recipe:

CATHERINE ADAMS, KHAN DANIS AND ANGEL FERNANDEZ, CIPRO, SYDNEY

Photography:

PRUE RUSCOE

Styling:

LISA FEATHERBY

Drinking Suggestion:

2011 VERDICCHIO DEI CASTELLI DI JESI CLASSICO, MARCHE, ITALY. , suggested by PENNY WATSON-GREEN

FEATURED IN

Jun 2013

Jun 2013

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