Herb-Green Ricotta Pate With Sweet-Pepper Sauce

Name: Herb-Green Ricotta Pate With Sweet-Pepper Sauce
Ingredients: PATE; 1 lb fresh ricotta cheese; 1/2 cup fresh cream; 1/2 cup parsley, roughly snipped, measure generously; 2 -3 tablespoons pesto sauce (fresh or a good deli pesto); 1 cup pecorino cheese, roughly grated (or use any sharp hard cheese); 1 tablespoon lemon zest, finely grated (I used a green lemon); 2 teaspoons garlic, finely chopped; 1 teaspoon Tabasco sauce (I used the Chipotle Tabasco); 1/2 teaspoon black pepper; 1 teaspoon salt, sea salt flakes; 5 teaspoons gelatin, granules; 1/4 cup chicken broth (or stock made with granules); 2 teaspoons lemon juice; 1/2 cup pecan halves or 1/2 cup walnuts; SAUCE; 1 medium tomatoes, fully ripe, peeled and chopped; 3 tablespoons red bell peppers, charred, peeled, chopped; 1/2 teaspoon Tabasco sauce (or more, to taste); 1 pinch salt

20 ingredients

8 steps

Ingredients

PATE
1 lb fresh ricotta cheese
1/2 cup fresh cream
1/2 cup parsley, roughly snipped, measure generously
2 -3 tablespoons pesto sauce (fresh or a good deli pesto)
1 cup pecorino cheese, roughly grated (or use any sharp hard cheese)
1 tablespoon lemon zest, finely grated (I used a green lemon)
2 teaspoons garlic, finely chopped
1 teaspoon Tabasco sauce (I used the Chipotle Tabasco)
1/2 teaspoon black pepper
1 teaspoon salt, sea salt flakes
5 teaspoons gelatin, granules
1/4 cup chicken broth (or stock made with granules)
2 teaspoons lemon juice
1/2 cup pecan halves or 1/2 cup walnuts
SAUCE
1 medium tomatoes, fully ripe, peeled and chopped
3 tablespoons red bell peppers, charred, peeled, chopped
1/2 teaspoon Tabasco sauce (or more, to taste)
1 pinch salt

Directions

1

Have the ingredients at hand, and snip the parsley with scissors. When you measure it, press it into the cup lightly.
2

Put all the ingredients up to and including the Tabasco in your processor. Process until smooth and pale green. You may have to scrape down the sides a couple of times.
3

Leave the puree, and mix the broth/stock and lemon juice in a small pot. Sprinkle over the gelatine, and stir over medium heat until the gelatine dissolves. Do not cook!
4

Cool to warm or luke-warm, then start the processor and pour in the gelatine. Puree well. Taste at this stage: ricotta is so fresh that I found it did need the extra salt.
5

Oil a suitable small pie plate or small molds, and scrape in the puree. Neaten the top, decorate with the nut halves, cover with plastic wrap, and chill at least 6 hours or overnight.
6

FOR THE SAUCE: I used chopped peppadews/piquante peppers, which come in a very tasty pickling liquid and needs no extra seasoning. So if using red bell peppers, spike it with a little hot sauce. You can even use a little vinaigrette dressing. Puree everything with a pinch of salt until a smooth sauce forms, about 3/4 cup or 200 ml.
7

Or puree a store-bought salsa!
8

This will be great if served as a light lunch with well-chilled sauvignon blanc.