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Whipped ricotta, anchovy and grissini


Serves: 6-8
timePrep time: 25 mins
timeTotal time:
Whipped ricotta, anchovy and grissini
Recipe photograph by Kris Kirkham

Whipped ricotta, anchovy and grissini

‘Whip this dip up in minutes, then spend time making your own grissini – it’s very therapeutic!’ says chef Stevie Parle

Serves: 6-8
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
509Kcal
Fat
21gr
Saturates
6gr
Carbs
61gr
Sugars
2gr
Fibre
5gr
Protein
16gr
Salt
2.3gr

Stevie Parle

Stevie Parle

Stevie Parle trained at The River Cafe, Moro and Petersham Nurseries and now has two Pastaio restaurants in London: one at Westfield in Shepherd’s Bush and one in Soho
See more of Stevie Parle’s recipes
Stevie Parle

Stevie Parle

Stevie Parle trained at The River Cafe, Moro and Petersham Nurseries and now has two Pastaio restaurants in London: one at Westfield in Shepherd’s Bush and one in Soho
See more of Stevie Parle’s recipes

Ingredients

  • 250g ricotta
  • 50ml good olive oil
  • zest and juice of 1 lemon
  • 25g grated fresh Parmesan
  • a pinch of dried oregano
For the topping
  • 30g salted anchovies in oil, chopped
  • juice of 1 lemon
  • 2 tsp good olive oil
  • a pinch of chilli flakes
  • 1 tbsp chopped flat-leaf parsley
For the grissini
  • 300g strong white bread flour
  • 200g wholemeal flour
  • 1 x 7g sachet fast-action dried yeast
  • 2 tsp fine sea salt
  • 50g olive oil
  • sea salt flakes
  • freshly cracked black pepper

Step by step

Get ahead
Prep the grissini, whipped ricotta and anchovy topping several hours ahead of serving.
  1. For the grissini, tip both flours into a large bowl. Add the yeast and fine salt and mix together. Make a well in the centre and add 220g lukewarm water and 50g olive oil. Slowly incorporate the flour into the liquid using your hands, gradually incorporating more flour until you have a smooth, loose mixture. Knead well for around 5 minutes. Leave covered with a damp cloth in a warm spot for about an hour until doubled in size.
  2. Line a large baking tray with baking paper. Without working the dough too much, cut it into 16-18 pieces and pull each one into a long irregular stick. Carefully lay them on your tray, cover and leave for 15-20 minutes to rise a little more.
  3. Preheat the oven to 200°C, fan 180°C, gas 6. Sprinkle the grissini with sea salt flakes and freshly cracked pepper. Bake for 20-25 minutes or until nicely browned and firm. Cool on a wire rack.
  4. For the whipped ricotta, put the ricotta into a bowl and add 50ml olive oil, the zest and juice of 1 lemon, the Parmesan and oregano. Whisk to a light paste.
  5. Put the anchovies in a small bowl and pour over the lemon juice and 2 teaspoons of olive oil. Set aside until ready to serve. See ‘Get ahead’ on page 40 if preparing in advance.
  6. To serve, spread the whipped ricotta on a plate, sprinkle with chilli flakes and top with the anchovy mixture and parsley. Serve with the grissini for dipping.

     

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