Executive Chef Emerson Bontecou, The East End, Providence
What really matters here is the nutty, vegetal, sweet and creamy spread—a mixture of hard cheese (Grana Padano, pecorino, Parmesan all work well) and pillowy soft ricotta. This spread started out accompanying grilled broccoli but soon found its way into stuffed pastas, gnocchi dough, sandwiches and grilled pizza. It goes well with most brassicas, mushrooms and winter squash. The recipe makes enough for leftovers so try it on anything you like best.
Ingredients
- 1 pound mushrooms (Blue Oyster or Hen of the Woods), torn into bite-sized pieces
- 1 medium head cauliflower, cut into florets
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- Kosher or sea salt
- Freshly ground black pepper
- ½ cup grated Grana Padano cheese
- ½ cup fresh ricotta
- ¼ cup sour cream
- ½ bunch scallion, roughly chopped
- ½ bunch fresh chives, roughly chopped
- Juice and finely grated zest from ½ lemon
- ¼ pound arugula, washed and dried
- ¼ head red cabbage, sliced thin
- ½ bunch scallions, greens sliced thin, some reserved for garnish
- ½ bunch fresh chives, roughly chopped, some reserved for garnish
- Juice from ½ lemon (seeds removed)
- Pinch flaky sea salt
- Good-quality extra-virgin olive oil for drizzling
Preparation
Preheat oven to 425°F with rack positioned in the middle. In a large mixing bowl, toss mushrooms, cauliflower, extra-virgin olive oil, lemon juice, salt and pepper. Lay out in a single layer on a lined baking sheet and bake for 20 minutes, until slightly charred around the edges and fork tender but still slightly firm.
While the vegetables are in the oven, prepare the Grana Ricotta spread. Place Grano Padano, ricotta, sour cream, scallions, chives and lemon juice and zest in a blender and blend on high until the herbs completely break down into barely visible specks and the mixture is pale green and smooth.
Remove cooked mushrooms and cauliflower from the oven to cool slightly. In a large mixing bowl toss together the roasted vegetables with the arugula and cabbage, seasoning as desired with a little lemon juice, olive oil, sea salt and fresh cracked pepper.
To assemble: Spread ½ the cheese mixture across a family-style serving dish (or divide among 6 individual dishes) and pile high the vegetable and salad mixture in the center. Garnish with the sliced scallions and chives.
About this recipe
WINE PAIRING: Hidden Horse Blend, Two Mountain Winery, Washington—Winter is here and what better season for red wine? Owner/winemaker Matthew Rawn recently came into the store to show us his well-crafted family-made wines. While I liked them all, the Hidden Horse Blend is particularly suitable for this recipe with its charred cauliflower and earthy mushrooms. It tastes like ripe red raspberries, a little cedar and hints of dried herbs. Give it a try—it might be your new favorite red blend of the season, too!
—Kate Miceli, Bottles Fine Wine, Providence
