Perfect Instant Italian Pairing – Ricotta and Pesto – Endlessly Useful

I initially ‘invented’ this combination because it was pretty much all that was left in the fridge as I was packing up.

I served it with some hot, crispy pane carasau and it just hit the spot.

But since then I’ve discovered that this simple combination can also be used:

• As a sauce for pasta
• As part of a crostini with red peppers; or with tomatoes; or with asparagus; or with black olives
• To stuff chicken
• To stuff mushrooms
• As a starter with avocado and smoked salmon (use about half the pesto in this situation – the milder taste goes better with the smoked salmon)

All you need to do is mix:

• 250g/1 cup/9 oz ricotta
• 150g/10 tbsp/5 oz fresh pesto (or to taste – this is quite strong). If you are interested to make your own, follow this link)

Mix the ricotta with a bit less pesto and serve with avocado, smoked salmon and warm pane carasau
Mix the ricotta with a bit less pesto and serve with avocado, smoked salmon and warm pane carasau
pesto and ricotta topped with black olives on focaccia, along with sour cream, avocado, smoked salmon and salmon eggs…. a keeper
This post is dedicated to Laura Johnson.
0 0 votes
Article Rating
Notify of

Inline Feedbacks
View all comments

Related Posts

Food writer Frances Jones-Davies’ thoughts on how to make the best aubergine dip and why they often go wrong

One of the most enjoyable (maybe because it was the first) cook-alongs the Saucy Dressings team has organised over the lockdown was one delivered by…
Read More

The Laconia’s luxurious böreks

Long before the gorgeous luxury liner, the Laconia, was turned into a troop ship and sunk in 1942 by a German U-boat, she sailed the…
Read More

On Cantal Cheese

So a friend has bought me some Cantal cheese – it’s new to me, is it just for eating or can I cook with it?…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts