Mary Miso - Recipes for every day - Cookbooks
Red onions:
1 red onion, chopped
1 dl vinegar (e.g. Condimento bianco or apple vinegar) Condimento bianco or apple cider vinegar)
Croutons:
3 tbsp olive oil
200 g bread from the day before, torn into pieces
2 bay leaves
2 garlic cloves
Ricotta bean cream:
250 g drained canned cannellini beans
½ lemon, juice and zest
Salt and pepper
250 g ricotta
4 cooked beetroot, cut into pieces
4 figs, cut into wedges
4 tbsp olive oil
4 handfuls cress
Red onions:
Boil the onions and vinegar. Leave to cool.
Croutons:
Heat the olive oil gently. Toast the bread, bay leaves and garlic cloves over a low heat until golden brown. Leave to cool.
Ricotta and bean cream:
Blend the beans, lemon juice and zest. Add a little water until the mixture is smooth.
Whisk in the ricotta and fold in the bean mixture. Flavour with salt.
Divide the bean mixture between 4 plates. Top each with 1 tbsp of onions and a little juice. Arrange the beetroot, figs and croutons on top. Top with more onions. Drizzle with olive oil and sprinkle with cress.
