Whipped ricotta with dukkah and fried herbs
- Alexina Anatole
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Serves 6 as part of a mezze spread
Easy
Prep: 5 mins
Cook: 5 mins
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Find out how herbs can boost the flavour, texture and visual impact of a dish. Here, Alexina pairs them with whipped ricotta and dukkah oil
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This whipped ricotta with dukkah and fried herbs is the fourth in olive talent resident Alexina Anatole's new video series, "One Good Thing", where she shares a hack that will elevate your entertaining. Follow @olivemagazine to see what secrets she's sharing next and then try her simplest chocolate mousse, bitter leaf salad with salted kumquats and whipped cod's roe with cured lemons.
"The workhorse behind every good dinner party costs almost nothing, and that thing is herbs," Alexina says. "Most people treat herbs like an afterthought when actually they can completely transform a dish. They deserve more of your attention. Herbs bring freshness and balance, but also colour and even crunch when briefly fried.
"Here, whipped ricotta becomes something much more restauranty with the addition of dukkah oil and crispy fried herbs. And once you start thinking about herbs this way, you can start using them more intentionally. Colour, texture, visual impact. One bunch of herbs, endless ways to elevate a dish."
Whipped ricotta with dukkah and fried herbs recipe
Ingredients
For the whipped ricotta
-
500g ricotta
-
1 lemon
zested
-
couple of pinches flaky sea salt
-
freshly ground black pepper
to taste
For the dukkah oil
- 2 tbsp olive oil
- 1½ tbsp dukkah (shop-bought or homemade)
For the fried herbs
-
sage leaves
-
rosemary needles
-
basil leaves
-
neutral oil
-
sourdough
to serve
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Method
-
step 1
Add the ricotta to a bowl and vigorously stir with a spatula until smooth and whipped up.
-
step 2
Meanwhile, add the dukkah to a heatproof bowl. Heat the olive oil until shimmering, then pour over the dukkah (it should sizzle!) and set aside.
-
step 3
In a large, deep-sided frying pan, add around an inch of neutral oil and gently heat it up. Test the temperature is right by adding a rosemary needle to the oil – it should sizzle. Set up a plate lined with kitchen roll to the side of the stove.
-
step 4
Fry the herbs in batches but – very important! – be sure to step back quickly when you add the herbs to the oil, as they do tend to spit on first contact. Fry for 15 to 30 seconds (the longer you fry them, the less green they’ll stay), then transfer to the lined plate using a slotted spoon.
-
step 5
To serve, artfully spread the ricotta over a serving plate, drizzle over the dukkah oil then garnish with the fried herbs. Serve with slices of sourdough.
Authors
Alexina Anatoletalent resident
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