Serves: 4-6
Ingredients and Preparation for Whipped Ricotta
½ cup whipped ricotta, whipped until light and creamy (use a hand/stand mixer with whisk attachment, preferred)
Ingredients for Broccolini (walnuts and Fresno pepper)
1 bunch of broccolini, ends trimmed
2 Tbsps extra virgin olive oil
1-2 tsp garlic granules (garlic powder is fine, too)
Salt and pepper to taste
¼ cup raw walnuts, roughly chopped
1 Fresno pepper, sliced
Preparation of Broccolini
Preheat the oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper or a silicone baking mat.
Toss broccolini with olive oil, garlic granules and salt & pepper. Spread out evenly on the sheet pan, taking care not to overlap the stalks.
Place in the oven. Halfway through the cooking process, sprinkle the pan with the walnuts and pepper slices. Continue roasting for another 7-8 minutes or until the broccolini is tender, golden brown and crisp. Remove from oven.
Honey & Lemon Drizzle Ingredients
2 Tbsps honey
2 Tbsps extra virgin olive oil
2 tsp chopped parsley
½ tsp lemon zest
Salt and pepper to taste
Preparation
Mix all ingredients in a small mixing bowl.
Plating: Using a rubber spatula or spoon to smear the ricotta evenly on your serving dish/platter. Drizzle ½ of the honey & lemon mixture over the whipped ricotta. Place the broccolini on the ricotta and drizzle the other half of the honey & lemon mixture on the broccolini. Sprinkle the top of the broccolini with the Fresno pepper slices and walnuts. Serve warm.