Vine Leaf-Wrapped Sheep'S-Milk Ricotta With Fennel And Olives
Serves: 2
Lelia Marks
1 January 1970
Based on User reviews:
53
Spice
60
Sweetness
46
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Trim fennel stalks flush with bulb, discarding stalks, and remove core
2
With a mandoline or other hand-held manual slicer cut bulb into very thin slices and coarsely chop
3
In a large skillet cook fennel in oil over moderate heat, stirring occasionally, until tender, about 10 minutes
4
In a dry small skillet toast pine nuts over moderately low heat, stirring occasionally, until pale golden, about 5 minutes
5
Coarsely chop pine nuts and raisins
6
Pit and chop olives
7
In a bowl combine fennel, pine nuts, raisins, olives, salt, and pepper to taste
8
Add ricotta and gently toss together
9
Drain grapevine leaves and pat dry
10
Line bottom and side of a 9-inch pie plate with a layer of overlapping leaves, leaving a 2-inch overhang
11
Spread ricotta mixture over leaves and fold overhang in toward center
12
Use more leaves to cover exposed ricotta
13
Chill spread at least 1 hour and up to 3 days
14
Invert a platter over pie plate and invert leaf-covered spread onto platter
15
Peel back center leaves and serve spread chilled or at room temperature with toasts and olives
16
Trim fennel stalks flush with bulb, discarding stalks, and remove core
17
With a mandoline or other hand-held manual slicer cut bulb into very thin slices and coarsely chop
18
In a large skillet cook fennel in oil over moderate heat, stirring occasionally, until tender, about 10 minutes
19
In a dry small skillet toast pine nuts over moderately low heat, stirring occasionally, until pale golden, about 5 minutes
20
Coarsely chop pine nuts and raisins
21
Pit and chop olives
22
In a bowl combine fennel, pine nuts, raisins, olives, salt, and pepper to taste
23
Add ricotta and gently toss together
24
Drain grapevine leaves and pat dry
25
Line bottom and side of a 9-inch pie plate with a layer of overlapping leaves, leaving a 2-inch overhang
26
Spread ricotta mixture over leaves and fold overhang in toward center
27
Use more leaves to cover exposed ricotta
28
Chill spread at least 1 hour and up to 3 days
29
Invert a platter over pie plate and invert leaf-covered spread onto platter
30
Peel back center leaves and serve spread chilled or at room temperature with toasts and olives