• Jimmy Wong

Crudite with whipped ricotta & vino cotto

Eating fresh never tasted so good!



The perfect start to any special meal! Time to eat fresh!

Inspired to eat more vegetables when it tastes this good

It doesn’t get much fresher than a Crudite with whipped ricotta and vino cotta, especially when you have a fresh market partner like @wholefarms ❤️ Start by grabbing all your favourite seasonal fruit and vegetables, fresh milk ricotta and a bottle of vino cotto


Crudite with whipped ricotta & vino cotto


Ingredients


2 figs

2 red radish

6 small baby tomatoes

2 heirloom carrots

2 Cinnamon sticks

1 fennel bulb

4 zucchini flowers

1 punnet blueberries

*Any other fresh seasonal vegetables and berries


500g Whole milk ricotta

½ tsp sea salt

1 tbsp virgin olive oil

1 tsp lemon zest

1 tbsp lemon juice

Vino cotto


Ice


Method


For the crudite, I’ve used heirloom carrots, figs, fennel, blueberries, radishes, zucchini flowers and baby tomatoes. Simply prepared by cleaning and halving into bite sizes. Try to keep the vegetable as whole as possible. A handy trick is to dunk the hard vegetables into icy cold water to keep them fresh and crispy.


To make the whip ricotta place 500g of fresh milk ricotta into a mixer with a whisk attachment. Add 1 tsp of lemon zest, pinch of sea salt and 1 tbsp of lemon juice and whisk for approximately two minutes. You will get an incredibly creamy texture by simply whipping the ricotta. Place the whipped ricotta into a small bowl and drizzle with Vino cotto and virgin olive oil.


To serve, take a large plate and placed a folded cloth napkin on, topped with ice. Place all prepared vegetables and fruit on top and serve immediately with the ricotta and vino cotto



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