recipes
Grilled pear, pomegranate, baked ricotta and crispy pancetta salad
Serves:
Ingredients
- 600g ricotta (Galbani)
- 1 garlic clove, finely chopped
- 2 tbsp grated Parmesan (Galbani)
- Chopped parsley
- 2 tbsp plain flour
- Pinch of nutmeg
- 1 beaten egg
- Olive oil (Borges)
- 2 pears
- Mixed salad leaves
- 1 tbsp honey
- 2 tbsp walnuts
- Lemon juice
- Pomegranate kernels
- 1 sliced red onion
- 6 slices pancetta
Method
To prepare the ricotta cake, beat together the ricotta, garlic, Parmesan, flour, nutmeg, parsley and beaten egg until smooth, pour into greased oven proof dishes and bake for 20 min until golden. Wash and cut the pears into thick wedges, remove seeds and grill on a griddle pan until soft and golden. Grill the pancetta slices until crispy. Whisk together 4 tablespoons of olive oil, honey and lemon juice, season with salt and pepper. Toss the salad leaves in the vinaigrette together with the pears, walnuts, pears, onions and pomegranate seeds. Serve baked ricotta with the mixed salad, pancetta crisps and Parmesan shavings.
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