Giorgio's Ricotta with Balsamic Agrodolce

Ricotta with Balsamic Agrodolce

Serves: 8 people

Prep: 5 mins

Cook: 15 mins

Total: 20 mins

Ingredients

400g Giorgio’s Ricotta
2 tbsp olive oil
Salt & pepper to season

For the balsamic agrodolce:

½ cup balsamic vinegar
2 tbsp brown sugar
1 small red onion, finely sliced
1 tbsp olive oil

2 tbsp sultanas
1 tbsp toasted pinenuts
Crusty bread to serve

Instructions

Step 1

Heat 1 tbsp olive oil in a small pan over medium heat. Add the sliced red onion with a pinch of salt and cook for 8–10 minutes until soft and lightly caramelised.

Step 2

Stir in the balsamic vinegar and brown sugar. Bring to a gentle simmer. Add the sultanas and cook for 5–8 minutes, or until the liquid reduces to a syrupy consistency. Remove from heat and allow to cool slightly.

Step 3

Place Ricotta, olive oil, salt and pepper in a bowl and stir to combine.

Step 4

Spoon the ricotta onto a serving plate and spread it out slightly with the back of a spoon. Top generously with the warm balsamic agrodolce. Finish with the toasted pinenuts

Step 5

Serve with slices of crusty bread.

Step 6

Step 7

Step 8

Step 9

Notes

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