Giorgio's Whipped Ricotta with Hot Honey Carrots

Whipped Ricotta with Hot Honey Carrots

Serves: 8 people

Prep: 5 mins

Cook: 25 mins

Total: 30 mins

Ingredients

For the Hot Honey Carrots:

500 g baby carrots, washed and stalks trimmed

2 tbsp olive oil

2 tbsp hot honey

Salt & pepper, to season

For the Whipped Ricotta:

400 g fresh ricotta

4 tbsp extra virgin olive oil

Zest of a lemon

Salt & pepper, to taste

Extra hot honey

2 tbsp chopped pistachios

½ cup pangrattato

Instructions

Step 1

Preheat oven to 180c and line a tray with baking paper. Place the baby carrots onto a baking tray. Season well with salt & pepper, hot honey and extra virgin olive oil.

Step 2

Place into the oven a bake for 25-30 minutes, turning once, until tender and slightly caramelised.

Step 3

Place the ricotta into a food processor along with lemon zest, olive oil, salt & pepper and blend for 2 to 3 minutes until smooth and creamy.

Step 4

To assemble, spread the whipped ricotta onto a serving platter or plate and arrange the roasted carrots over the whipped ricotta. Scatter with chopped pistacchio and pangrattato, then drizzle with olive oil and more hot honey if desired.

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Notes

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