Serves 5

 

Ingredients (ricotta)

1/2 kg buffalo ricotta
25ml olive oil
pinch of salt
½ handful parsley, finely chopped
½ bunch chives, finely chopped
1 sprigs rosemary, finely chopped
½ handful mint leaves, finely chopped
25 g powdered parmesan

 

Ingredients (salad)
20g toasted sliced almonds 1 nectarines
50g sugar splash olive oil
50ml water pinch of salt
1 heads of witlof
1 nectarine
splash of olive oil
pinch of salt

Method

• Pre-heat oven to 170°C and grease five 6cm ramekins
• Combine all ricotta ingredients and mix well together
• Pipe or spoon the mixture evenly into ramekins
• Bake in oven for 20–25 mins until they rise like a soufflé
• While the ricotta is cooking bring sugar and water to the boil to make a syrup, once the mixture boils remove from heat and set aside to bring to room temperature (can put it on ice to make cooling process quicker)
• Remove seed from nectarines and finely slice each one into about 20 pieces, add nectarines to cooled syrup
• Wash and dry witlof leaves and place into a bowl
• Add toasted almonds to witlof plus oil, salt, 1 teaspoon of sugar syrup and then the nectarines
• Remove ricotta from oven and de-mould
• Arrange salad ingredients on a plate and add ricotta

 

Tips
When plating the ricotta, brush a line of basil pesto across the plate so it sits under the salad and the ricotta – this is a lovely flavour to accompany the dish. To make this dish more heart healthy, use a low fat ricotta.

 

Special thanks to Alessandro Pavoni for providing this delicious recipe!