Australian Gourmet Traveller - (11)November 2019 (1)

MITCHORR

Carrots,almonds,

ricottaand

sopressaSERVES 4

3 bunchesbabycarrots,

trimmed,scrubbed,larger

carrotshalvedlengthways

130 mlextra-virginoliveoil

200 gm(1¼cups)natural

almonds

150 gmsopressa(oryour

favouritesalami),

coarselychopped

5 goldenshallots,

finelychopped

1½ tbspredwinevinegar

200 gmfirmricotta,drained

Small handful mint sprigs

1 Preheatovento 180 °C.

Placecarrotsona bakingtray,

drizzlewitha littleoil,season

totasteandroastuntilgolden

andjusttender(20minutes).

Removefromovenand

setasidetocool.

2 Meanwhile,placealmondson

a separatetrayandroastuntil

golden(10minutes).Setaside

tocool,thencoarselychop.

3 Heata drizzleofoilina

fryingpanovermediumheat,

addsopressaandfryuntil

golden(4-5minutes).Remove

witha slottedspoonanddrain

onpapertowel.

4 Heat1 tbspoilinthepan.

Addshallotsandstirover

low-mediumheatuntilsoft

and translucent (3-4 minutes).

Combinewithalmonds,vinegar
andremainingoil,andseason
withsalttotaste.
5 Placericottainthebowlof
anelectricmixerfittedwiththe
whiskattachmentandbeaton
highspeeduntilsmoothand
fluffy(3-4minutes).
6 Combinecarrots,almond
mixture,sopressaandmintin
a largebowl.Spreadwhipped
ricottaoverbaseofa serving
plateandtopwithcarrotand
almondsalad.Finishwitha
grind of pepper and serve.●
ThisextractfromTheTwo
GoodCookBook(TwoGood
Co,$40,hbk,out1 November)
hasbeenreproducedwith
minorGT style edits.