RECIPE: Tuscan Fettunta with an Herb Ricotta spread
For the Fettunta:
1 French baguette
1/3 cup extra virgin olive oil
4 large cloves of raw garlic
For the Herb Ricotta Spread
2 large cloves of raw garlic
1 (15oz) Whole Milk Ricotta Cheese
1 tsp Kosher salt
1 tsp fresh ground black pepper
½ tsp minced rosemary
1/4 cup minced scallions + 1 tsp sliced for garnish
1/4 cup minced chives + 1 tsp sliced for garnish
1/4 cup minced parsley
1/4 cup minced fennel fronds + extra for garnish
To make the fettunta: Slice a baguette into oblong slices about 3/8 inch thick. Brush olive oil on both sides and grill each side of the baguette slices either on a grill pan or directly on the grill for just a minute until toasted moderately. Remove from the grill and while the grilled slices are still warm, rub raw garlic on the toasted slices and serve room temperature or warm.
For the spread: Mince 2 cloves of raw garlic and to a mixing bowl. Combine with the whole milk ricotta along with salt, pepper, minced rosemary, scallions, chives, parsley and fennel fronds. Mix until just incorporated. Transfer to a serving bowl and garnish with the reserved scallions, chives and fennel fronds and add a little course fresh ground black pepper. Refrigerate until serving. Serve slightly cooled for best flavor.
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