Ricotta With Crushed Olives, Almonds & Lemon – Women of Today
Have you ever found yourself wide awake at 2 a.m., scrolling through the depths of the internet, stumbling upon a recipe that just screams, “Make me, but maybe tomorrow when you’re more coherent?” Well, let me tell you about the time I did just that with this Ricotta With Crushed Olives, Almonds & Lemon – Women of Today.
Picture it: me, sitting on my kitchen floor, surrounded by a chaotic array of ingredients, wondering why I always choose to experiment with new dishes in the middle of the night. My cat, Mitten, was staring judgmentally from the countertop. I swear that cat thinks she’s a culinary critic. So, armed with my trusty yellow spatula (because clearly, it has magical properties—or maybe it’s just my lucky charm), I embarked on this culinary escapade. Spoiler alert: it was a messy adventure, but oh-so-worth it.
Why You’ll Love This Recipe
So, why should you dive headfirst into this delightful dish? Let me count the ways, my friend:
The Creaminess: Ricotta is like a cloud of dairy dreams. It’s the kind of creamy that makes you question if you’ve been eating the wrong cheese all your life.
The Crunch: Those almonds. Oh, those almonds. Toasted to a golden perfection that adds a nutty crunch like a jazz band playing in harmony with the smoothness of the ricotta.
The Zest: Lemon zest is the unsung hero. It’s like a citrusy confetti party in your mouth.
The Salty Surprise: The olives and capers add a salty punch that’s like a Mediterranean vacation for your taste buds.
Quick and Easy: You can whip this up faster than you can say, “Where did that cat go with my parsley?”
A Little Story Time: That Time I Made This Cake…
Alright, gather ’round for storytime. So, there I was, attempting to impress my friend Lisa, who’s got this uncanny ability to make perfect soufflés without breaking a sweat. Yeah, she’s that friend. Anyway, I decided to try this recipe for her birthday dinner. I thought, “How hard can it be?”
First, I toasted the almonds. And by “toasted,” I mean I almost set them on fire. Seriously, keep an eye on those sneaky little guys. They burn faster than you can say “oops.” Next, I crushed the olives. Let me tell you, the sound of crushing olives is oddly satisfying, like stepping on crunchy autumn leaves.
Then came the ricotta spreading. Easy, right? Wrong. I somehow managed to get it all over the counter, my shirt, and possibly the ceiling. Lisa walked in, saw the mess, and just laughed. That’s when I knew this dish was going to be legendary.
What You’ll Need (And My Thoughts On…): Ingredients
Here’s the magical lineup for this dish. Trust me, each ingredient has its own little story.
- ¼ cup slivered almonds: Toast these babies carefully. Seriously, don’t follow my lead. Watch them like a hawk.
- ½ cup Sicilian olives, crushed and pits removed: These olives are the life of the party. Crush them with love.
- 1 tbsp capers: Little salty bombs that add a punch. Careful not to spill them everywhere like I did.
- ¼ cup parsley, fresh, leaves and stems chopped: I swear, Mitten the cat thinks parsley is catnip. Hide it well.
- ⅓ cup extra virgin olive oil: Use the good stuff. It’s worth it.
- ½ lemon, zested and juiced: Citrus magic. Zest it like you’re zesting for your life.
- 1½ cups or 370g smooth ricotta: The star of the show. Smooth and dreamy.
Let’s Bake Together: Making Your “Ricotta With Crushed Olives, Almonds & Lemon – Women of Today”
Alright, let’s get cooking. Or assembling. Or whatever you want to call this delightful chaos.
Toast Time: Place those slivered almonds in a pan over medium heat. Toast for 4-5 minutes until they’re a shade of gold that would make King Midas jealous. Toss occasionally, unless you want almond charcoal. Been there, done that.
Olive Oil Infusion: Turn the heat to low and add in the crushed olives, capers, and parsley. Pour in the olive oil, then stir in the lemon zest and juice. Let it mingle over low heat for about 10 minutes. It’s like a symphony of flavors having a jam session.
Ricotta Base: Spread the ricotta on a plate. Try not to make a mess. Or do. It’s your kitchen.
The Grand Finale: Pour the olive oil mixture over the ricotta and top with those beautifully toasted almonds. Step back, admire your creation, and try not to let the cat jump on the counter.
Melania’s Little Secrets (Things I’ve Learned)
I’ve learned a thing or two from my ricotta escapades. Here are some nuggets of wisdom:
Watch the Almonds: Seriously, they burn faster than you can say “oops.” Keep an eye on them.
Olive Pit Dangers: Double-check for pits. You don’t want a dental emergency on your hands.
Zesting Zen: Zest with a light touch. Too much zest can turn your dish into a lemon explosion. Not in a good way.
Fancy Trying Something Different? Variations
Feeling adventurous? Here are some fun twists:
Herb Swap: Swap parsley for basil or mint. It changes the whole vibe like a new haircut.
Nutty Switch: Try pistachios instead of almonds. It’s a game-changer.
Spice It Up: Add a pinch of red pepper flakes for a kick that will make your taste buds do a happy dance.
Serving it Up Nicely
Presentation is key, even if your kitchen is a war zone. Here’s how to serve this beauty:
- Fancy Plate Alert: Use your fanciest plate. You know, the one you only use for “special occasions” or when you want to impress your cat.
- Drizzle Drama: Drizzle some extra olive oil on top for that gourmet look.
- Garnish Galore: Sprinkle extra parsley for that pop of green. It’s like confetti for food.
Keeping it Yummy: Storage Tips
If you somehow have leftovers (unlikely, but it happens), here’s how to keep them fresh:
- Refrigerate: Cover and refrigerate for up to two days. After that, it’s a science experiment.
- Bring to Room Temp: Let it sit for a bit before diving in again. Cold ricotta isn’t as dreamy.
Quick Q&A (Things You Might Wonder)
Q: Can I use a different cheese?
A: Sure, but it won’t be the same. Ricotta is the star. Maybe try goat cheese for a tangy twist.
Q: What if I don’t have Sicilian olives?
A: Any good, flavorful olives will do. Just make sure they’re not the sad, canned kind.
Q: Is this dish kid-friendly?
A: Depends on your kid. I mean, mine liked it. But they also eat crayons.
Wrapping Up Our Baking Chat (Conclusion)
So there you have it, my slightly chaotic, but totally worth it, adventure into the world of Ricotta With Crushed Olives, Almonds & Lemon – Women of Today. It’s one of those dishes that makes you feel like you’ve just traveled to a sunny Italian villa, even if you’re actually sitting in your kitchen with a cat that looks ready to critique your every move.
Final Thoughts From My Brain
Here’s the thing. Cooking is messy. It’s unpredictable. It’s a little like life—full of unexpected moments, laughter, and maybe a few singed almonds. But that’s the beauty of it, right? We learn, we laugh, we eat, and sometimes, we have to shoo a cat off the counter. So go ahead, try this recipe, make it your own, and remember: it’s not about perfection. It’s about creating something delicious and sharing it with the people (or pets) you love.
Now, if you’ll excuse me, I think Mitten’s plotting a parsley heist. Time to intervene. Happy cooking, my friends!
Ricotta With Crushed Olives, Almonds & Lemon
Equipment
- Pan
Ingredients
Main Ingredients
- 0.25 cup slivered almonds
- 0.5 cup Sicilian olives crushed and pits removed
- 1 tbsp capers
- 0.25 cup parsley fresh, leaves and stems chopped
- 0.33 cup extra virgin olive oil
- 0.5 lemon zested and juiced
- 1.5 cups smooth ricotta or 370g
Instructions
- Place the slivered almonds in a pan over medium heat. Toast for 4-5 minutes until slightly golden, tossing occasionally to prevent burning. Set aside in a bowl.
- Turn the heat to low and add in the olives, capers, and parsley, followed by the olive oil. Stir in the lemon zest and juice, allowing the flavors to infuse for 10 minutes over low heat.
- Spread the ricotta on a plate.
- Pour the olive oil mixture over the ricotta and top with toasted almonds. Enjoy the vibrant flavors of this delicious dish!
