Crispbreads topped with ricotta, cavolo nero, wild mushrooms and roasted hazelnuts

2
30 minutes

Ingredients

Crispbreads topped with ricotta, cavolo nero, wild mushrooms and roasted hazelnuts

  • 175g of mixed seasonal wild mushrooms
  • cavolo nero, 4 leaves
  • 50g of blanched hazelnuts
  • 200g of ricotta
  • Peter's Yard original crispbreads
  • salt
  • freshly ground black pepper
  • butter
  • extra virgin olive oil

Method

1
Tear the cavolo nero into smaller pieces, blanch in salted boiling water for about 30 seconds then chill in cold water to retain the vibrant green colour
2
Prepare your mushrooms by brushing off any dirt. Tear or slice into evenly sized pieces
  • 175g of mixed seasonal wild mushrooms
3
Scoop the ricotta into a bowl and season with a little salt and pepper plus a drizzle of olive oil
  • 200g of ricotta
  • salt
  • freshly ground black pepper
4
Toast the hazelnuts in a hot dry pan until lightly golden. Once cooled, roughly chop into halves
5
Heat up 2 tablespoons of olive oil in a heavy-based pan and fry the mushrooms until they have a golden hue. Season with salt and pepper then remove from the pan and wrap in foil to keep warm
6
Add a knob of butter to the pan and gently warm through the cavolo nero. Season with salt and pepper
7
Scatter the cavolo nero over the bowl of seasoned ricotta and top with the warm mushrooms and toasted hazelnuts. Finish with a drizzle of extra virgin olive oil and a twist of black pepper. Serve with crispbreads