- 1 x 200 g packet Woolworths chipotle streaky bacon
- 200 g ricotta cheese
- 1 free-range egg
- 3 T cake flour
- 1 lemon, zested and juiced
- 2 garlic cloves, minced
- 2 T fresh parsley, chopped
- 350 g assorted Woolworths vegetable spaghetti
- 1⁄2 cup crème fraîche
- 1 red chilli, chopped
- 1 t flat leaf Italian parsley, chopped
Preheat the oven to 200ºC. Pan-fry the Woolworths chipotle streaky bacon until crispy and set aside. For the cakes, mix 200 g fresh ricotta with the egg, cake flour, the zest and juice of the lemon, minced garlic and roughly chopped fresh parsley. Season with sea salt flakes and black pepper.
Create a nest of noodles in the palm of your hand. Place 2 T ricotta mixture in the centre of the nest. Use your hands to mould and flatten the ricotta cake by pressing down on it between each palm.
Fry the ricotta cakes for 1 or 2 minutes on each side until golden brown in a pan with the remaining bacon fat. Before baking in the oven for 8 – 10 minutes. Finely chop half of the crunchy chipotle bacon and fold into crème fraiche with red chilli and flat leaf Italian parsley. Serve with extra chipotle bacon and rainbow ricotta cakes.
Cook's note: Bacon crème fraîche is delicious stirred into pasta or spread onto toast. Make it with Woolies chipotle streaky bacon, rubbed with chipotle spice.