Lunch

Fresh Ricotta with Flat Beans & Spelt Sourdough Breadcrumbs

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.

Written
by
Ashley Alexander

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

Fresh ricotta with flat beans and sourdough breadcrumbs by Ashley Alexander of Gather and Feast. From left to right: golden spoon from The Establishment Studio, salt dish from Mud Ceramics, ceramic plate from The Establishment Studio, flat speckled bowl by Sophie Harle and ceramic plate from The Establishment Studio. Photo – Annette O’Brien. Styling – Nat Turnbull.

Writer
Ashley Alexander
26th of April 2016

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.

Writer
Ashley Alexander
26th of April 2016

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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