Entertaining Entrees

Grilled corn, salted ricotta and smoked almonds

Name: Baby corn and ricotta recipe
Yield: 4
Ingredients: 500g baby corn; 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle; 2 eschalots, finely chopped; 3 garlic cloves, thinly sliced; 40g unsalted butter; 1/4 cup (40g) smoked almonds, roughly chopped; Juice of 1/2 a lemon; 1/2 tsp Aleppo pepper (optional – substitute chilli flakes); 2.00 tbs finely chopped chives, plus extra to serve; 2 tbs finely grated ricotta salata (from specialty grocers); 1 cup (100g) flaked almonds; 2 cups (500ml) almond milk; 2 tsp lemon juice

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https://healthimprovements.info/recipes/baby-corn-ricotta-recipe/4xxucshw — Grilled corn, salted ricotta and smoked almonds

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by Shane Delia

Author

Oct 01, 2019

Baby corn and ricotta are the perfect spring entree.

500g baby corn
1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
2 eschalots, finely chopped
3 garlic cloves, thinly sliced
40g unsalted butter
1/4 cup (40g) smoked almonds, roughly chopped
Juice of 1/2 a lemon
1/2 tsp Aleppo pepper (optional – substitute chilli flakes)
1 tbs finely chopped chives, plus extra to serve
1 tbs finely chopped chives, plus extra to serve
2 tbs finely grated ricotta salata (from specialty grocers)

Almond puree

1 cup (100g) flaked almonds
2 cups (500ml) almond milk
2 tsp lemon juice

Method

1.

For the almond puree, place all ingredients, except lemon juice, in a medium saucepan and bring to the boil. Reduce heat to low and simmer gently, stirring occasionally, for 45-50 minutes. Strain almond mixture through a fine sieve into a heatproof jug. Reserve almond milk and almonds. Place almonds into a blender and blitz on high speed, slowly adding a little almond milk until a thick and smooth consistency. Season, then stir in lemon juice. Set aside until ready to use.
2.

Preheat a lightly greased chargrill pan or barbecue to high. Place corn in a bowl and drizzle with olive oil. Season to taste and toss to combine. Grill corn, turning frequently, on all sides for 2-3 minutes until charred. Transfer to a plate and set aside.
3.

Heat olive oil in a medium frypan over high heat. Add eschalot and garlic, and cook, stirring frequently, for 2-3 minutes until just soft. Add butter and swirl in pan. Once butter begins to foam add corn, smoked almonds, lemon juice, Aleppo pepper, if using, and chives. Season and toss to combine.
4.

Spoon almond puree onto a large serving plate. Top with corn mixture and scatter over ricotta salata and extra chives. Serve immediately.