Clover Homemade ricotta with broccoli
Homemade ricotta with broccoli and pickled beetroot
Recipe by: Michael Deg
For the ricotta
1lt Clover Fresh milk
75ml lemon juice
Good pinch cracked black pepper
Pinch of salt
Zest of 2 lemons
In a wide bottomed pot slowly bring the milk and the lemon juice to a boil, should start to separate into curds and whey, don’t let it boil but keep cooking slowly until completely separated. Remove from the heat and let it sit for one hour, strain on a double folded muslin cloth, the curds should stay on the top of the cloth and the whey should strain through. Let it strain slowly overnight, once dry remove the ricotta and place in a mixing bowl add the lemon zest, salt and pepper and mix. Reserve in the fridge.
For the broccoli
250g long stem tenderstem Broccoli
Peel the stems of the broccoli, bring a pot of salted water to the boil, when boiling blanch the broccoli for 30 seconds and refresh immediately in ice water, once completely cooled, dry on a cloth and reserve in the fridge
For the Toasted Almonds
50g almond flakes
In a dry pan toss the almonds until golden brown, remove and season with salt
For the pickled beetroot shavings
2 small baby beets (any colour Golden would be the best)
100ml white wine vinegar
200ml white wine wine
make the pickling liquid by bringing to the boil the sugar, the vinegar and the wine, once boiled remove from the heat and cool down in the fridge, meanwhile using a mandolin slicer slice the beetroots finely, add the cold pickling mix
In a wide hot pan, drizzle with olive oil, sauté the broccoli, season with salt and pepper, remove from the heat, plate evenly between four plates, sprinkle the almonds over, and the pickled beetroots, next to the broccoli add a couple spoonful’s of the ricotta and drizzle with some good honey
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