Tomato, yarrow and ricotta

Tomato, yarrow and ricotta

PT30M

Share recipe
  • 4 heritage tomatoes, or 6 if they're small, ideally in a variety of sizes and colours
  • 16 slices of bresaola, or fennel salami
  • flaky sea salt
  • yarrow fronds and flowers, or tarragon leaves and/or fennel fronds, to serve
  • Ricotta

  • 1l whole milk
  • 50ml of white wine vinegar, or fennel vinegar if you can find it
  • 1 fennel, or a large handful of fennel fronds, roughly chopped
  • 1 tsp sea salt
1
To make the ricotta, place the milk and fennel in a pan and heat until 80°C. Remove from the heat and set aside to infuse for 20 minutes
2
Strain the milk through a fine sieve into a clean pan (discarding the fennel) and gently reheat until warm
3
Add the vinegar to the milk and stir until the solids and whey separate
4
Drain the solids (reserving the whey for another use – it’s great in bread, marinades, to make yoghurt or used in fermenting) and season them with a teaspoon of salt. Transfer the solids to a muslin cloth and hang for at least 30 minutes in the fridge (or overnight for a firmer texture)
5
To serve, transfer the ricotta to a piping bag. Slice the tomatoes and arrange slices of them – along with the salami – on each plate. Pipe or spoon the ricotta on top, then garnish with yarrow (or tarragon or fennel) and a pinch of sea salt
Share recipe