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Homemade ricotta with broad bean salad

Prep time over 2 hours
Cook time over 2 hours
Serves 4
Dietary Vegetarian
From Saturday Kitchen
Making ricotta at home is surprisingly easy; it takes a little time but is definitely worth it, especially when served with a delicious seasonal salad.

Method


  1. For the ricotta, place the milk, cream, thyme, rosemary and garlic in a medium saucepan and heat through to infuse the milk. Pass through a fine sieve.

  2. Place back on the heat in a new saucepan and season with salt. Bring to a simmer and add the lemon juice. Do not whisk. The milk infusion will split on its own. Remove from the heat, set aside for 30 minutes.

  3. Place a sieve over a large bowl and line with muslin. Pour the split milk mixture into the sieve and place in the fridge for 6 hours. Discard the whey and place the curd in the fridge.

  4. For the broad bean salad, heat a large saucepan of boiling water and season with salt. Blanch the peas, broad beans and asparagus for 3-5 minutes, plunge in cold water to cool then drain. Mix the vegetables in a bowl, then add the fennel and pea shoots.

  5. For the dressing, place the ingredients into a bowl and whisk to combine. Pour the dressing over the salad and mix just before serving.

  6. To serve, spoon ricotta onto a plate, dress with some black pepper, sea salt and extra virgin olive oil and place some of the salad alongside.

Ingredients

For the ricotta

  • 3 litres/5¼ pints whole milk
  • 1.5 litres/2½ pints double cream
  • 8 lemons, juice only
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 2 garlic cloves
  • salt and freshly ground black pepper
  • extra virgin olive oil, to serve

For the broad bean salad

  • 100g/4oz fresh peas, podded
  • 100g/4oz broad beans, podded
  • 1 bunch asparagus, chopped
  • ½ fennel bulb, shaved
  • 1 punnet pea shoots
  • salt

For the dressing

  • 25ml/1¾fl oz pomace oil or olive oil
  • 25ml/1¾fl oz extra virgin olive oil
  • 1 tbsp sherry vinegar
  • 1 garlic clove, grated
  • 1 tsp Dijon mustard
  • 1 orange, zest only
  • 1 tsp salt

Shopping List

Homemade ricotta with broad bean salad

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

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