Updated on Saturday, July 17, 2010 at 5:02PM by Vix
My Dad was given a copy of Angela Hartnett’s Cucina: Three Generations of Italian Cooking by a good friend of ours. He was visiting from Australia and left it with me to lighten his load while he was travelling around. When he returned to Australia he forgot to reclaim it and what a happy accident that was. I love it!
One of my favourite of the recipes I have tried is her ricotta and spring vegetable salad. Apart from being quick and easy to make, it is wonderfully versatile. It works just as well as an accompaniment to meat in a main course, in particular lamb, or as a starter and ingredients can be substituted according to what you have in your fridge. Hartnett herself attests to this versatility:
In southern Italy they have firm, salted ricotta, which is grated over salads and pastas like parmesan, but I like the cool, soft ricotta in the salad against the crunch of the spring vegetables. You could also use goat’s cheese, and whatever vegetables are available.