This week's recipe is really three different recipes in one– simple roasted broccolini, garlic-shallot confit, and whipped ricotta. We're going to combine them into one dish, but each of these elements can be used on their own in other fun ways.
Garlic confit is a classic preparation where whole cloves of garlic are slow-cooked in olive oil until they're soft, jammy, and buttery. I like to add whole shallots, chile flakes, and a bit of lemon for additional flavor. This keeps for a long time in the fridge, and it's an easy flavor booster to add to roasted vegetables, sandwiches, mashed potatoes, pasta, and much more.
Whipped ricotta is simply fresh ricotta that's whipped in a food processor (or by hand) until it's light, fluffy, and airy. You can do the same thing with fresh feta, and you can flavor it with just about anything. It's great as a base for roasted vegetables, but it's also amazing on toasted sourdough or as a dip.
We're using roasted broccolini as the base here, but this recipe could work with basically any veg.
As always, let me know if you've got any questions!
Garlic Shallot Confit
- 2-3 heads of garlic, cloves peeled
- 2 shallots, peeled, ends cut off, and sliced lengthwise
- 1-2 cups olive oil
- 1 tbsp chile flakes
- juice + zest of 1 lemon
Pre-heat the oven to 225. Peel the cloves of garlic and add them to a saucepan.
Add in the peeled and sliced shallots and the chile flakes. Add in enough olive oil to cover everything. Cover the pan and put it in the oven for an hour.
After one hour, pull the pan from the oven. Add in the juice and zest of one lemon. Stir to combine. Cover again and put it back in the oven for 10 more minutes.
After 10 minutes, pull the pan from the oven and allow the mixture to cool completely. Once it's cool, add everything to a large mason jar and set aside or store in the fridge.
- 1 cup fresh ricotta
- pinch of salt
- big squeeze lemon juice
- 1 tbsp olive oil
Add the ricotta to a food processor, along with a tbsp of olive oil and a big squeeze of lemon juice.
Blitz everything until it's smooth and airy. Yes, it's that easy.
Put it into an airtight container and set aside in the fridge until you're ready to use it.
- 1-2 bunches of broccolini
- olive oil
- lemon juice
- garlic confit
- whipped ricotta
Pre-heat the oven to 375.
Spread the broccolini out on a roasting sheet. Season with olive oil and salt on both sides.
Roast for 10-20 minutes until it's cooked through and slightly charred.
Once the broccolini is roasted, I like to chop it up in to smaller pieces.
Add everything to a big bowl, and scoop in a few tbsp of the garlic-shallot confit. Try to get the garlic and shallots themselves, rather than just the oil. Otherwise the mixture will be too oily.
Mix everything together, taste it, and adjust for salt as needed.
On a bowl or plate, spread a thick layer of the whipped ricotta using the back of a spoon.
Add the broccolini mixture on top, and finish everything with a big squeeze of lemon juice.