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    You are in: Home / Recipes / Herb-Green Ricotta Pate With Sweet-Pepper Sauce Recipe
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    Herb-Green Ricotta Pate With Sweet-Pepper Sauce

    Herb-Green Ricotta Pate With Sweet-Pepper Sauce. Photo by Zurie

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Zurie's Note:

    I decided to create this summery folly because I wanted a low-carb, savory "something" made with fresh ricotta cheese. While measuring, weighing, making notes, and putting it all into the processor, I thought, no, this kite ain't gonna fly … But when I tasted the end result before chilling, I found it delicious. It tastes mild, creamy, herby and moreish. The red sauce must have a slight bite and should be served sparingly. I should have made this in individual molds, but by the time I realised that would have looked nicest, it was too late and the pate was already chilling! The seasonings can be changed, for example by using only Tabasco, (more than I indicated), or use only black pepper. You can also cheat a little bit and add a tiny drop of green food colouring for a darker green. For the red sauce I used South African (chopped) peppadews (also known as piquanté peppers), but as that might not be easily available to you, you can cheat here, too, and use a store-bought salsa (puree it for a more sophisticated look). Or make your own red-pepper sauce with sweet bell peppers and tomato.

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    Ingredients:

    Servings:

    Units: US | Metric

    PATE

    SAUCE

    Directions:

    1. 1
      Have the ingredients at hand, and snip the parsley with scissors. When you measure it, press it into the cup lightly.
    2. 2
      Put all the ingredients up to and including the Tabasco in your processor. Process until smooth and pale green. You may have to scrape down the sides a couple of times.
    3. 3
      Leave the puree, and mix the broth/stock and lemon juice in a small pot. Sprinkle over the gelatine, and stir over medium heat until the gelatine dissolves. Do not cook!
    4. 4
      Cool to warm or luke-warm, then start the processor and pour in the gelatine. Puree well. Taste at this stage: ricotta is so fresh that I found it did need the extra salt.
    5. 5
      Oil a suitable small pie plate or small molds, and scrape in the puree. Neaten the top, decorate with the nut halves, cover with plastic wrap, and chill at least 6 hours or overnight.
    6. 6
      FOR THE SAUCE: I used chopped peppadews/piquante peppers, which come in a very tasty pickling liquid and needs no extra seasoning. So if using red bell peppers, spike it with a little hot sauce. You can even use a little vinaigrette dressing. Puree everything with a pinch of salt until a smooth sauce forms, about ¾ cup or 200 ml.
    7. 7
      Or puree a store-bought salsa!
    8. 8
      This will be great if served as a light lunch with well-chilled sauvignon blanc.

    Ratings & Reviews:

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    Nutritional Facts for Herb-Green Ricotta Pate With Sweet-Pepper Sauce

    Serving Size: 1 (114 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 275.0
     
    Calories from Fat 209
    76%
    Total Fat 23.3 g
    35%
    Saturated Fat 11.4 g
    57%
    Cholesterol 65.8 mg
    21%
    Sodium 531.9 mg
    22%
    Total Carbohydrate 6.1 g
    2%
    Dietary Fiber 1.4 g
    5%
    Sugars 1.4 g
    5%
    Protein 12.0 g
    24%

    The following items or measurements are not included:

    pesto sauce

    pecorino cheese

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