Recipe by Gennaro Esposito: Variation of legumes and vegetables with ricotta cream and salted caramel
Ingredients for 4 people
For the legume variation
- 100 ml extra virgin olive oil
- 80 g of Calabrian broccoli
- 80 g of cauliflower florets
- 80 g of spinach sprouts
- 80 g of carrots
- 80 g spring onion cut into wedges
- 80 g of red bell bell pepper
- 4 small pea pods
For the ricotta cream
- 200 g fresh ricotta cheese
For the salted caramel
- 50 ml fresh cream
- 25 g sugar
- 20 g butter
- 1/2 teaspoon Fior di Sale
For the brisè pastry
- 300 g of brisè pastry
- 4 molds with a diameter of 6 cm
Procedure
For the legume variation
In a high skillet, blanch the broccoli in plenty of unsalted water. Repeat the same operation for all types of legumes, except for the bell bell pepper, which will have to cook on the grill.
As soon as all vegetables are blanched, in a nonstick skillet sauté the vegetables with a little extra virgin olive oil and season with salt. This should be done separately for all the vegetables.
Separately, cook the bell bell pepper on the grill, clean and cut into julienne. Season with a little oil and salt.
For the ricotta cream
Sift the ricotta and arrange the mixture in a piping bag.
For the salted caramel
Bring a frying pan with a diameter of about 8 inches to the stove with a low flame. Add the sugar and let it melt, never stirring.
Separately, heat the cream without bringing to a boil. Only when the sugar is completely melted, add the cream in a trickle and stir. Continue stirring until the mixture has reached a boil, continue for about 5 minutes and let it rest.
Separately, mix the Fior di sale with the butter until an even cream is obtained. Combine the cream with the caramel and stir until completely absorbed.
For the brisè pastry
Line the molds with the brisè pastry and bake in a preheated oven at 170°C for about 15 minutes.
Dish composition
Arrange the brisè pastry tartlet in the center of the dish and, with the help of a sac à poche, fill with ricotta.
Complete by arranging vegetables as desired and glaze with the salted caramel sauce.
