MAR­I­NATED MIXED MAR­ROWS WITH HAZEL­NUTS AND RI­COTTA

Condé Nast House & Garden - - GOURMET -

SERVES 4

3 medium mar­rows, cut in half length­wise 11/2t kosher salt, plus more 1/4 cup blanched hazel­nuts 6T ex­tra-vir­gin olive oil, di­vided, plus more for driz­zling 1 small bunch mint, di­vided 1 small gar­lic clove, finely grated 2T white-wine vine­gar 3/4t sugar 1/2t crushed red-pep­per flakes freshly ground black pep­per 1/2 le­mon 1/2 cup fresh ri­cotta flaky sea salt toasted coun­try-style bread; for serv­ing

1. Pre­heat oven to 150°c. Toss mar­rows and 11/2t kosher salt in a colan­der; set over a bowl. Let sit 10 min­utes, then pat dry with paper tow­els.

2. Toss hazel­nuts and 1T oil on a rimmed bak­ing sheet and roast, shak­ing oc­ca­sion­ally, un­til golden brown, 15 to 20 min­utes. Let cool; crush into large pieces with a mea­sur­ing cup or glass.

3. smack 3 mint sprigs against your cut­ting board a few times to re­lease its flavour; mix in a large bowl with gar­lic, vine­gar, sugar, red-pep­per flakes and 2T oil; set dress­ing aside.

4. heat 2T oil in a large skil­let, prefer­ably cast iron, over medium-high un­til shim­mer­ing. ar­range mar­rows cut side down in skil­let, break­ing into smaller pieces if needed in or­der to fit in a sin­gle layer, and cook, mov­ing around in pan to en­sure even brown­ing, un­til golden brown on cut side, about 5 min­utes. re­duce heat to medium-low, cover (if you don’t have a lid use a bak­ing sheet), and con­tinue to cook un­til very ten­der, about 15 min­utes. Trans­fer to a

cut­ting board and let cool slightly. 5. cut mar­rows into 5cm pieces and toss in re­served dress­ing to coat; sea­son with kosher salt and black pep­per. Let sit at room tem­per­a­ture, toss­ing oc­ca­sion­ally, 15 min­utes. Pluck out mint sprigs; dis­card.

6. Mean­while, zest le­mon half into a small bowl, mix in ri­cotta and re­main­ing 1T oil; sea­son with kosher salt. hang on to that le­mon. 7. spread le­mon ri­cotta over plat­ter. Top with mar­rows and their juices. squeeze re­served le­mon over. Pull leaves from re­main­ing mint sprigs (you want about 1/4 cup). scat­ter mint and hazel­nuts over mar­rows. driz­zle gen­er­ously with oil and sprin­kle with sea salt. serve with toast.

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