Ricotta and nettle toast with hazelnut pangrattato

Make ricotta and nettle spread

Start: T-27h (03/21 10:00am) | Duration: 15m

Storage: Store the spread in an airtight container in the refrigerator for up to 3 days

Ingredients Steps
  • 1/2 cup ricotta cheese
1. If ricotta is very wet, drain briefly before using
  • 5 ounce nettle leaves, fresh (substitute 2 cups dried organic nettle leaf, if necessary)
2. Blanch the nettle leaves in boiling water for 45 seconds to 2 minutes until wilted (older nettles require more time)
3. Reserve some of the nettle water for the mushroom-kombu tea recipe
4. Move to ice bath to stop the cooking and preserve the color
5. Allow cool for at least 5 minutes, drain and squeeze out as much water as possible using a tea towel
  • 4 tablespoon pine nuts (toasted or raw, depending on availability)
  • 3 ounce Parmigiano Reggiano, grated
  • 1/2 teaspoon Kosher salt (to taste)
6. Combine nettle, pine nuts, Parmigiano Reggiano, salt in a food processor
7. Pulse until the mixture is coarse pesto texture and well combined, scraping down the sides as needed
  • 1 teaspoon lemon juice, fresh
8. Add ricotta cheese and lemon juice, pulse until combined
  • 2 tablespoon organic extra virgin olive oil (or to desired consistency)
9. With the blender or food processor running, slowly pour in oil until desired consistency is reached
  • Kosher Salt
  • Pepper
  • lemon juice, fresh
  • sugar
  • 1 pinch lemon zest
10. Taste and adjust salt, pepper, lemon juice, and lemon zest; if slightly bitter, add a very small pinch of sugar

Make hazelnut pangrattato

Start: T-42.5h (03/20 6:30pm) | Duration: 20m

Storage: Store the pangrattato in an airtight container at room temperature for up to 2 days

Ingredients Steps
  • ⅓ cup hazelnuts
1. Toast the hazelnuts in 200°C oven for 7-8 minutes until golden brown
2. allow to cool, then rub the hazelnuts inside a clean tea towel to remove their skins
3. Chop the hazelnuts roughly
  • 1 slice sourdough bread (or other good quality bread, gluten-free if required)
4. Blitz sourdough in a food processor to create fresh, chunky breadcrumbs
  • 2 tablespoon olive oil
  • 3 cloves garlic, finely chopped
5. Starting in a cold frying pan, cook garlic and evoo, bringing to medium-low heat
  • 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)
6. Once fragrant (not browned), immediately add hazelnuts, breadcrumbs, and sage, cook, stirring frequently, until golden and crisp (~5 minutes)
  • Kosher salt
  • Black pepper, freshly ground
7. Season with a little salt and pepper

Green apple shrub (lightly structured)

Start: T-41.5h (03/20 7:30pm) | Duration: 1h 30m

Storage: Refrigerate up to 2 weeks

Ingredients Steps
1. Core and roughly chop apples (leave skins on for structure and tannin)
2. Combine apples, sugar, and salt in a bowl. Toss and let macerate 30–60 minutes until lightly juicy
3. Add vinegar and blend until fully broken down
4. Strain through fine mesh or cheesecloth, pressing gently (do not over-extract pulp)
5. Transfer liquid to a container
6. Using an immersion blender, blend in xanthan gum until fully dispersed and slightly thickened
7. Rest 15 minutes to hydrate and stabilize
8. Taste and adjust (optional: tiny splash water if too sharp)

Service

Start: T+25m (03/22 1:25pm) | Duration: 5m

Follows: make-spread, make-pangrattato, make-shrub-garnish

Storage: Serve immediately

Ingredients Steps
1. Taste the spread once more before plating and adjust if needed
  • 1 slice baguette (or other good quality bread)
2. Slice the bread along the bias with pieces that are around 4" long and 0.75" thick
3. Toast the bread until golden and crisp
4. Spread the ricotta and nettle mixture on the toasted bread, then sprinkle with hazelnut pangrattato
  • 1/4 teaspoon green apple shrub (see above)
  • 1/2 teaspoon lemon zest
5. Add small dots of the green apple shrub over the toast, then garnish with lemon zest