Potato, Fennel, Lemon, Ricotta Recipe

Preparation Steps

1. 1

   Prepare the Ingredients

   Wash and peel the potatoes, then cut them into small cubes. Trim the fennel bulb and slice it thinly. Zest the lemon and then juice it, keeping both the zest and juice aside.

2. 2

   Cook the Potatoes

   In a large pot of salted boiling water, add the cubed potatoes and cook until tender, about 15-20 minutes. Drain and set aside.

3. 3

   Sauté the Fennel

   In a skillet, heat olive oil over medium heat. Add the sliced fennel and sauté for about 5-7 minutes, until softened. Season with salt and pepper.

4. 4

   Combine Ingredients

   In a large bowl, combine the cooked potatoes, sautéed fennel, lemon zest, and lemon juice. Mix gently to combine.

5. 5

   Add Ricotta

   Fold in the ricotta cheese until well combined, but leave some chunks for texture.

6. 6

   Garnish and Serve

   Sprinkle fresh dill or parsley on top for garnish and serve warm or at room temperature.