in Italy

Ravanelli in ricotta al limone – radishes in lemon ricotta

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Ingredients for 4 servings:

  • 1 bunch of radishes
  • 3 spring onions
  • 100 g ricotta
  • 3 tbsp whipped cream
  • 1 lemon(s), untreated
  • 1 tsp sugar
  • 2 tbsp extra virgin olive oil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Clean, wash, and dry the radishes. Cut into 2-3 mm thin slices, then into sticks. Finely slice only the white part of the spring onions and some of the light green parts. Wash the lemon with hot water, dry it, and finely grate the zest. Halve it and squeeze the juice. Mix the ricotta with the whipped cream, add the lemon zest and juice, and mix with the sugar and olive oil. Season with salt and pepper and toss with the radishes and spring onions. Serve in side dishes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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