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RECIPE | DARREN ROBERTSON

February 5, 2018

SUMMER BRUSCHETTA
Fresh ricotta, baby squash, mint and pecorino bruschetta

From Darren Robertson’s live cooking demonstration at the Carriageworks Farmers MarketSat 3 Feb 2018

 

SERVE 2

INGREDIENTS

For the bruschetta:

2 slices Sourdough or your favourite bread from the Farmers Market (The Bread & Butter project)

1 Lemon (Mangrove Mountain Organic Growers Collective)

10 Baby Squash, chopped in half (Zavaglia’s Gourmet Produce)

4 cloves Garlic (Russell, The Good Garlic Guy)

1 handfull of Rocket (Mangrove Mountain Organic Growers Collective)

1/4 bunch Parsley (Kurrawong Organics)

¼ bunch Mint (Kurrawong Organics)

250ml Olive oil (try Pukara Estate or ALTO Olive Oil)

2 tablespoon grated Pecorino from Country Valley

For the homemade ricotta:

500ml Milk from The Pines Kiama

1 Lemon (Mangrove Mountain Organic Growers Collective)

 

METHOD

To make the ricotta, pour milk into a saucepan. Bring milk up to 85 degrees (just before it boils) then add lemon juice which will split the milk. Give one stir, leave it for 5 minutes then strain the milk (catch the whey to use later – we like to cook potatoes in ours!) Mike any idea of what quantity we should advise? 500ml milk will curdle with the juice of 1 lemon

Heat the olive oil in a large frying pan and pan fry the baby squash with a teaspoon of crushed garlic until crisp.

Remove the squash and in the same pan, lightly pan-fry the bread on both sides in the oil from the squash until crisp and golden brown. Remove from the pan and rub the crisp bruschetta with fresh garlic

To prepare, place bruschetta on the serving plate, spoon on ricotta, add parsley, mint and rocket on top with sautéed squash and grated pecorino

 

EQUIPMENT

This recipe was cooked on equipment and appliances by Carriageworks major partner Smeg Australia.

 

IMAGE: CARRIAGEWORKS FARMERS MARKET CHEF DEMONSTRATION, IMAGE JACQUIE MANNING