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DARREN ROBERTSON'S SUMMER BRUSCHETTA

Writer and host Jill Dupleix, Carriageworks Farmers’ Market creative director Mike McEnearney and chef Darren Robertson; Darren's son Archie; Darren in action and market fresh produce 

SUMMER BRUSCHETTA 
FRESH RICOTTA, BABY SQUASH, MINT AND PECORINO BRUSCHETTA

From Darren Robertson’s live cooking demonstration at the Carriageworks Farmers MarketSat 3 Feb 2018

SERVES 2

For the bruschetta:

2 slices sourdough or your favourite bread from the Farmers Market 

1 lemon 

10 baby squash, chopped in half 

4 cloves garlic 

1 handfull of rocket 

1/4 bunch parsley 

¼ bunch mint 

250ml olive oil 

2 tablespoon grated Pecorino

For the homemade ricotta:

500ml milk

1 lemon

To make the ricotta, pour milk into a saucepanBring milk up to 85 degrees (just before it boils) then add lemon juice which will split the milk. Give one stir, leave it for 5 minutes then strain the milk (catch the whey to use later – we like to cook potatoes in ours!)  

Heat the olive oil in a large frying pan and pan fry the baby squash with a teaspoon of crushed garlic until crisp.

Remove the squash and in the same pan, lightly pan-fry the bread on both sides in the oil from the squash until crisp and golden brown. Remove from the pan and rub the crisp bruschetta with fresh garlic

To prepare, place bruschetta on the serving plate, spoon on ricotta, add parsley, mint and rocket on top with sautéed squash and grated pecorino.

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