Calabrian Chili Recipe
calabrian chili whipped ricotta, confit tomatoes, crispy prosciutto
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Confited Tomatoes
In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the cherry tomatoes, a pinch of salt, and black pepper. Cook on low heat for about 15 minutes until the tomatoes are soft and blistered. Set aside to cool.
- 2
Crispy Prosciutto
In a skillet over medium heat, add the prosciutto slices and cook for 3-4 minutes until crispy, flipping halfway through. Remove and drain on paper towels.
- 3
Whip the Ricotta
In a mixing bowl, combine the ricotta cheese with the Calabrian chili paste. Whip until smooth and creamy. Adjust seasoning with salt and pepper to taste.
- 4
Assemble the Dish
Spread the whipped ricotta on a serving plate. Top with the confited tomatoes and crispy prosciutto. Garnish with fresh basil leaves.
