California: Living + Eating by Eleanor Maidment
Author:Eleanor Maidment
Language: eng
Format: epub
Tags: ebook
Publisher: Hardie Grant
Published: 2019-05-02T16:00:00+00:00
POACHED TOMATOES
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with Parmesan and basil ricotta
I love the beautiful simplicity of this vegetarian supper: a wilting pile of gently poached tomatoes and a cloudy whip of Parmesan-heavy ricotta. Their flavours are harmonious. Eat them with bread (try the Charred Sourdough), couscous or farro, tossed through pasta, or alongside other salads as part of a big sharing table. Store any leftover tomatoes and oil in a sealed jar in the refrigerator for up to two weeks, using any excess oil in salad dressings.
SERVES: 4
PREP: 20 mins
COOK: 2 hrs 30 mins
1 kg (2 lb 4 oz) tomatoes (use a variety of colours, sizes and shapes)
5 garlic cloves, halved
3 sprigs of oregano
3 sprigs of thyme
100 ml (3½ fl oz/scant ½ cup) extra virgin olive oil
100 ml (⅔ fl oz/scant ½ cup) light olive oil
sea salt and freshly ground black pepper
Parmesan and basil ricotta
350 g (12 oz/scant 1½cups) ricotta cheese
25 g (¾ oz) Parmesan, finely grated
grated zest of ¼ lemon
10 basil leaves, finely shredded, plus extra leaves to serve
Preheat a fan oven to 110°C (230°F/gas ½).
Cut any larger tomatoes into 1 cm (½ in) thick slices and halve any smaller tomatoes, then arrange them in a large ovenproof dish. Scatter over the garlic and herbs. Pour over the oil; it won’t cover the tomatoes at this stage but it will do by the time they’re done. Season with salt and pepper and roast for 2 hours 30 minutes. Remove from the oven (the tomatoes can be cooled and stored at this stage).
Beat all the ricotta ingredients together in a bowl, season with salt and pepper and chill until ready to serve.
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