Vegetables with Black and White Ricotta and Burnt Onion Sauce
Appetizers • Italian
Description
Vegetables with Black and White Ricotta and Burnt Onion Sauce
Ingredients
- Red Onion 1 head
- Ricotta cheese 10 fl oz
- Olive Oil 0 fl oz
- Lemon Zest 0 fl oz
- Freshly squeezed lemon juice 0 fl oz
- Coarse Salt to taste
- Ground Black Pepper to taste
- Turnips 8 pieces
- Mixed salad greens 25 fl oz
- Cauliflower ½ head
- Fennel 1 head
- Chicory leaves 1 piece
Step-by-Step Guide
Step 1
Preheat the grill. Spread the onion in a single layer on a rimmed baking sheet. Roast for about 5 minutes until charred, turning occasionally; let cool.
Step 2
In a spice grinder or mortar and pestle, grind the burnt onion into a powder. (You can also place it in a resealable plastic bag and crush it with a rolling pin.) Set the onion powder aside.
Step 3
In a blender, combine the ricotta, oil, lemon zest, and lemon juice until smooth; season with salt and pepper.
Step 4
Transfer to a small bowl and smooth the surface.
Step 5
Using a fine sieve, dust the sauce with the onion powder to avoid any white spots (you don't need to use all the powder). Serve the sauce with the vegetables.
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