CROSTINIWITH RICOTTA
& CAVIAR
SERVES8-10,ASA LIGHTMEALORSTARTER
Begin this recipe 1 day ahead.500gtipo‘00’flour
75gcastersugar
10ginstantyeast
10gfennel seeds
1 egg
150gbutter,melted
175mlmilk
Extravirginoliveoil,tobrush and serve
2 cups(480g)ricotta(^1) / 4 cup(60ml)purecream
100gsalmonroe
30ml mirin
Placeflour,20gsaltflakes,sugar,yeastand
fennelseedsin thebowlofa standmixer
withthedoughhook.Mixonmedium
speeduntilcombined.Combineegg,
butterandmilkin a jugandslowlyaddto
flourmixture.Mixfor3 minutesoruntil
doughcomestogether.Refrigerate for
4 hoursorovernight.
Preheatovento180°C.Grease4 large
bakingtraysandlinewithgreaseproof
paper.Dividedoughinto 16 equalpieces.
Startwitha flouredbenchandthepasta
machineonthethickestsetting.Working
with1 pieceata time,rollthroughthe
settings,reducingthickness,untilsize2.
In batches,placeonpreparedtrays,brush
withoil,seasonandbakefor12-15minutes
oruntilgolden.Cool on trays. Transfer to
aseparatetray.
Placericottaandcreamin a blender
andblenduntilcombinedandsmooth.
Placesalmonroeandmirinin a small
bowl.Stirgentlytocombine.Place
whippedricottain a bowl.Topwithroe,
scatterwithfreshlygroundblackpepper
and drizzle with oil. Serve with crostini.
“ITDEFINITELYHAStohavetextureandsalt...andacid.Thosethreethings.And
freshness!Freshness,acidity,crunchandsalt.”If evertherewasa magicformula
fortheperfectantipasti,thisis it – andTrishaGreentreehasmasteredtheart.
InFebruarythisyear,GreentreepickedupthepansatoneofSydney’sbestwine
bars, 10 WilliamStreet,whereplatesshowcaseonlythebestingredients.
“I baseit ontheproducethatcomesin eachweek,howI feelit needstobetreated
in thesettingthatwecookin.That’severythingI dohere,”saysGreentree.“10William
Street is home now, I’m not going anywhere anytime soon. It’s a family, it’s good.”
@tgreentree
68 delicious.com.au