Tasty Tuesday

Fresh Ricotta with Flat Beans & Spelt Sourdough Breadcrumbs

Ashley Alexander
Tuesday 26th April 2016

Today we are sad to farewell this month’s Tasty Tuesday contributor, Ashley Alexander of Gather & Feast!

We’ve loved Ashley’s easy, wholesome food ideas over the last few weeks, and this last one is no exception. This super quick recipe is ideal served as a pre-dinner accompaniment to impress hungry guests while you get the main course underway.  A tasty combination of fresh ricotta, sautéed greens and crunchy, garlicky sourdough crumbs.

This simple recipe is the perfect sharing pre­-dinner snack, light lunch or cheese board addition. The fresh green beans with zesty lemon and garlic toasted crumbs are super delicious, and perfectly complement the creamy fresh ricotta.

I have used fresh flat beans and sugar snap peas in this recipe, but you could also use fresh shelled peas or any kind of green beans. For the cooler months, you could also substitute the beans for an autumnal vegetable like sauteed kale or broccolini.

Tasty Tuesday shoots are generously supported by The Establishment Studios.

Ingredients

  • 400g fresh ricotta cheese
  • 2 cups flat beans and sugar snap peas
  • 1 small bunch chives, finely chopped
  • Zest and juice of 1 lemon
  • 2­-3 slices spelt sourdough bread, finely chopped
  • 1 small clove garlic, crushed
  • 1 medium sized red chilli
  • Extra virgin olive oil
  • F​laked sea salt

Method

Place the ricotta onto a serving dish and set aside.

In a small fry pan add the breadcrumbs, garlic, a small glug of olive oil and a pinch of
salt. Cook the breadcrumbs on medium-­high heat until lightly browned and crisp. Remove from the pan and set aside.

Next, sauté the beans and peas in a little olive oil until bright green. This should only
take a couple of minutes.

Add the chilli, chives, lemon zest and lemon juice to the broad beans and a generous
pinch of salt. Mix well.

Scoop the bean mixture over the ricotta, and then sprinkle with the breadcrumbs. Drizzle a little extra olive oil and a sprinkling of sea salt. S​erve with crackers or fresh crusty bread.

Fresh ricotta with flat beans and rye sourdough breadcrumbs by Ashley Alexander of Gather and Feast. Futagami knife and ceramic plate from The Establishment Studio, shotuku Glass from Cibi and bread plate from Mud Ceramics. Photo – Annette O’Brien. Styling – Nat Turnbull.


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