Tenderstem® with Ricotta, Lemon and Shaved Parmesan
In this recipe, the creamy ricotta is cut through by the zingy lemon juice. Underpinning these contrasting flavours is the nutty flavour of the Tenderstem®.
5 minutes cooking
- 300g Tenderstem®
- 175g fresh ricotta
- zest of ½ lemon, removed with a zester rather than grated
- juice 1 lemon
- about 8 tbs extra virgin olive oil
- 50g Parmesan
- salt and freshly ground black pepper
Steam the Tenderstem® for 3-4 minutes until just tender.
While the Tenderstem® is cooking gently break the ricotta into lumps and shave the parmesan into nice curls.
Put the hot Tenderstem® onto plates and dot ricotta over the top. Sprinkle on the zest and spoon on some lemon juice. Scatter the parmesan over each serving. Drizzle with the olive oil, sprinkle with salt, grind on some black pepper and serve.