Читать книгу Tony & Giorgio - Tony Allan, Giorgio Locatelli - Страница 14

Salted ricotta is available from Italian delis. It is different from normal ricotta because the salting and maturing process hardens the cheese, giving it a character rather like feta. The distinctive flavour of the ricotta brings the delicate spinach leaves to life. Giorgio

Serves 4

1 large red onion

3 tablespoons extra virgin olive oil, plus a little extra for cooking the onion

3 tablespoons red wine vinegar

large handful of baby spinach leaves

5 tablespoons Giorgio’s vinaigrette (see page 243)

5 slices of salted ricotta cheese

sea salt and freshly ground black peppe

Preheat the oven to 200°C/400°F/Gas Mark 6. Wash the red onion but don’t peel it. Rub it with a little olive oil and place in a small roasting tin. Cover the tin tightly with foil and roast for 1 hour, until the onion is soft. Leave to cool, then carefully remove the skin and slice the onion into rings.

Mix the red wine vinegar with 2 tablespoons of the olive oil and season with salt and pepper. Transfer to a non-metallic dish and add the onion rings. Cover and leave to marinate for about 1 hour, until ready to serve.

Toss the spinach leaves with the vinaigrette. Sit one or two of the onion rings on each serving plate and pile the spinach leaves on top, leaf by leaf, to give a ‘flower’ shape. Break up the ricotta slices and sprinkle them on top of the spinach. Drizzle with the remaining olive oil, grind over some black pepper and then serve.