A traditional recipe that involved the slow scrambling of ricotta cheese with chilies and onion and tomatoes and oil until all the water evaporates and you're left with a creamy and hot spread. It's meant to be served smeared on tortillas, like this:
Which of course doesn't mean you can't have it on regular bread or on whatever you like.
Caution: people who can't stand things too spicy should definitely reduce the number of chili peppers that go into this baby. For me, it was perfect like this, but I tend to be hardcore about spices, so don't follow my lead if you can't handle a good amount of heat :).
Recipe source: Saveur.
Last year: Lemon pepper cod with basil rice.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: nothing.
Five years ago: Palak dal (Indian lentil and spinach curry) (vegan).
Six years ago: Mint and carrot tzatziki (raw).
Seven years ago: Eggplant croquettes (fritters) with spicy-sour yogurt sauce.
Eight years ago: Fast baby pasta with creamy Parmesan and pea sauce and Pasta con pomodoro (Italian simple tomato sauce pasta).
Ingredients (serves 3-4):
- 50 ml canola oil
- 2 serrano chiles, stemmed, seeded and finely chopped
- 1 small white onion, finely chopped
- 2 plum tomatoes, cored and finely chopped
- 250 g ricotta cheese
- salt to taste
- warm tortillas to serve (3-4 are enough)
Heat the oil in a large pan. Add the chopped onion and chilies.
Slowly stir and fry on low heat until everything looks softened and a bit golden (about 10 minutes). Add the finely chopped tomatoes as well:
Stir and slowly fry until almost all the moisture evaporates (another 10 minutes on low heat). Add the ricotta and mix well:
Keep cooking it on low heat and stirring almost constantly until the moisture evaporates and the mixture thickens:
Season with salt to taste (you can be generous on this recipe) and transfer to a serving bowl. Heat the tortillas and let everyone assemble their own.
It's done, dig in! :)
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