Roasted Green Beans and Broccolini On a Bed of Ricotta

Roasted Green Beans and Broccolini On a Bed of Ricotta

It’s terribly difficult being a food writer who specializes in cheese. I mean, what are you supposed to do when you have copious amounts of ricotta leftover from a photo shoot? Well, in my case, I happily ate fresh strawberries, honey, and ricotta for breakfast and spread it on thick slices of olive bread with slices of tomato and a generous application of Maldon salt and freshly cracked pepper. Despite all my best efforts I still had an impressive amount of ricotta to use before it went bad (once opened, ricotta only keeps for 3-4 days before it starts to smell sour.) I was on the lookout for ricotta recipes that a) weren’t stuffed pasta and b) weren’t dessert (because I’m not a very dessert-y person.) Eventually I found this intriguing recipe for charred green beans with ricotta and lemon on Epicurius and felt inspired by the elegant simplicity of the recipe. The first time I tried this recipe (and with great success, I might add) I followed the instructions to a T and yes, it was just as gorgeous and delicious as I’d hoped. However, me being me, I wanted to fiddle around with the basics and create my own riff on this already brilliant idea (this sort of creative license is why I’m a disastrous baker.) Lo and behold, this recipe for roasted green beans and broccolini on a bed of ricotta was born. As I’ve mentioned before, I don’t have a grill to fall back on but if I did I would be using it for this recipe – the slightly charred green beans and broccolini add a sweet and nutty flavour which complements the light creaminess of the ricotta*. Fortunately, a hot oven can mostly replicate this effect (albeit, without any aesthetically pleasing grill marks.) Don’t skip roasting the lemons with the green beans and broccolini, they won’t get those beautiful char marks food stylists strive for but the moderately high heat results in fat wedges of lemon with meltingly tender, almost buttery pulp. The quantities called for are open to interpretation, you can use more or less of everything depending on how many servings you need.

Ricotta

*A note on ricotta: Buy the best, full-fat ricotta you can find (remember, this doesn’t necessarily mean the most expensive ricotta you can find.) If you’re in Canada and you can find Quality Food’s Canadian Cheese Grand Prix-winning ricotta I’d highly recommend this particular brand. Another tasty option is sheep’s milk ricotta (if you can’t find it at the grocery store check out your local cheese shop or farmer’s market.) Sheep’s milk ricotta has a light, milky taste and is generally well-tolerated by people who suffer from lactose intolerances or allergies.

roasted green beans and broccolini on a bed of ricotta:

1 lb. green beans, tipped and tailed

1 lb. broccolini

2 Tbsp. + 1 Tbsp. olive oil

Kosher salt

Freshly cracked pepper

2-3 lemons, halved

1 – 1 1/2 cups full-fat ricotta

Dried red chili flakes

Fresh parsley and basil, roughly chopped/torn

  1. Preheat the oven to 375°.
  2. Line 1-2 baking sheets (depending on their size) with parchment paper or a Silpat.
  3. Spread the green beans, broccolini and lemon halves (pulp side down) across the baking sheet. Drizzle with 2 tablespoons of olive oil, gently massaging it into the vegetables. Season generously with salt and pepper.
  4. Roast the vegetables for 30-40 minutes, stirring everything two or three times as it cooks. If the green beans and broccolini look like they’re cooking in a shorter amount of time reduce the heat to 350°.
  5. While the vegetables are roasting, spread a generous layer of ricotta across the bottom of a large serving platter (or a smaller one, depending on the number of servings you end up with.)
  6. Remove the roasted vegetables from the oven and loosely pile across the surface of the ricotta, drizzling with the remaining tablespoon of olive oil and any juices that may have accumulated in the baking sheet.
  7. Finish the dish by slicing the lemon halves into smaller wedges, nestling them into the ricotta with the vegetables. Sprinkle the dried chilies, fresh basil, and parsley over top before serving.

Roasted Green Beans and Broccolini On a Bed of Ricotta 2

When I was a little kid I was obsessed with Tina Turner (and Lionel Richie, but that’s another story.) I used to wear my leotard from ballet lessons and make up dances to every single song on Tina Turner’s Simply the Best album in my room with the door closed. I’m pretty sure I wore out the tape from overuse, I’d listen to it on my Walkman walking to school, mowing the lawn with a clunky old push mower, and lying in bed at night. I actually hadn’t listened to Tina in a long time, years in fact, but the other day I was trying to do some writing and I felt really stuck and (unsurprisingly) this amazing greatest hits collection saved the day! I’m choosing “Better Be Good To Me” for this post because it has an amazing video involving a werewolf-like man and a song you can strut to.

Tina Turner – Better Be Good To Me

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