Arugula, ricotta, and black olive dip
How to make Arugula, ricotta, and black olive dip recipe - for variation This makes a great pasta sauce simply toss with hot drained pasta. Roquette, ricotta et trempette d'olives noir recette
Special equipment • blender or food processor
Serves 4
about 1 cup arugula (rocket)
2 garlic cloves, crushed through
a press
1/3 cup black olives, pitted
finely grated zest and juice of 1 lemon
1/3 cup olive oil
9oz (250g) ricotta cheese
freshly ground black pepper
Method:
1 Combine the arugula, garlic, olives, lemon zest and juice, and oil in a food processor, and process until smooth.
2 Transfer to a medium bowl, then stir in the ricotta, and season with pepper. Mix well.
3 Serve with torn chunks of crusty sourdough bread or with toasted baguette slices.
Cook’s Notes:
Use good-quality dry black olives with plenty of flavor, and make sure the arugula is very fresh. Buy it loose if possible, as bagged leaves go rotten much quicker.
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| Arugula, ricotta, and black olive dip |
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