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.

Arugula, ricotta, and black olive dip