The laziest impressive thing you will ever put on a table. Ricotta whipped with parmesan, lemon zest and good olive oil until it turns to cloud, spread thick on a plate, then Italian Chilli Crunch spooned down the middle so the Calabrian chilli and capers bleed out into it. Torn basil over the top, crusty bread alongside. Ten minutes of work and everyone thinks you tried.
15 mins. Serves 6.
Ingredients
- 500g Fresh firm ricotta
- 2 dessertspoons Plateit Italian Chilli Crunch
- 30g Parmesan, finely grated
- Zest of 1 lemon
- 3 tbsp Olive oil
- Basil, a large handful, torn
- 1 loaf Crusty bread, ciabatta or a white sourdough
- 1 Garlic clove
- Salt, a good pinch
Method
- Blitz the ricotta, parmesan, lemon zest, 2 tbsp of the oil and the salt until completely smooth. A minute longer than feels necessary.
- Tear the bread into rough pieces or cut it thick. Warm it through in the oven, or char it hard on a grill pan.
- Rub each hot piece once with the raw garlic clove. Drizzle with the last of the oil.
- Swoosh the ricotta across a plate. Spoon the Plateit Italian Chilli Crunch in a line down the centre and let the oil run out from it.
- Torn basil over the top. Bread alongside. It will be gone before the mains.
Do this: A line down the middle, not a blanket. The white of the ricotta is what makes the chilli read, and drowning it costs you both.
Swap it: Spread the same whip under roast pumpkin or grilled zucchini and call it a side. Nobody will argue.
