Vegetables with black and white ricotta and burnt onion sauce
8 servings
30 minutes
This exquisite Italian recipe embodies a play of contrasts – the tenderness of ricotta and the richness of burnt onion. Grilling gives the vegetables a pleasant aroma, while the black-and-white sauce provides visual and flavor harmony. Burnt onion, ground into powder, creates depth of flavor; its light smokiness enhances the freshness of ricotta, lemon zest, and juice. This sauce pairs perfectly with a variety of vegetables: cauliflower, turnips, fennel, and salad leaves. The dish not only pleases the eye but is also ideal for a light dinner or an elegant appetizer, adding a touch of elegance to any meal. The vegetables gently coated with this airy sauce make each bite a delightful dance of flavors – freshness, creaminess, and a hint of caramelized burnt onion.
1
Preheat the grill. Spread the onions in a single layer on a rimmed baking sheet. Roast for about 5 minutes until charred, turning occasionally; cool.
- Red onion: 1 head
2
In a spice mill or mortar, grind the burnt onion into powder. (You can also place it in a plastic zip bag and crush it with a rolling pin.) Set the onion powder aside.
- Red onion: 1 head
3
Blend the ricotta, butter, lemon zest, and juice until smooth, season with salt and pepper.
- Ricotta cheese: 1 glass
- Olive oil: 2 tablespoons
- Lemon zest: 1 teaspoon
- Freshly squeezed lemon juice: 2 tablespoons
- Coarse salt: to taste
- Ground black pepper: to taste
4
Transfer to a small bowl and smooth the surface.
5
Use a fine sieve to sprinkle the sauce with onion powder to avoid white spots (it's not necessary to use all the powder). Serve the sauce with vegetables.
- Red onion: 1 head
- Turnip: 8 pieces
- Mixed salad leaves: 3 glasss
- Cauliflower: 0.5 head
- Fennel: 1 head
- Chicory leaves: 1 piece