Whipped ricotta with salsa macha

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“This is how to make a restaurant-style dip at home. I love the smoky, crunchy contrast of torn flatbreads dipped into Woolworths' silky smooth ricotta doused with salsa macha. Make a jar of this spicy peanut, chipotle and garlic oil to top pizzas, stir through noodles, or drizzle over braaied vegetables and sweetcorn with added salted butter.”- Hannah Lewry

Ingredients

1 x 500 g box Woolworths free from gluten bread or pizza flour kit
1½ cups warm water
10 g instant dry yeast
2 T sunflower oil
1 x 250 g tub Woolworths smooth ricotta
1 x 70 g pack Woolworths Serrano ham
For the salsa macha:
1 cup canola or olive oil
40 g peanuts
4 cloves garlic, chopped
3 T sesame seeds
100 g Woolworths chipotle in adobo sauce
sea salt, to taste
2–3 t red wine vinegar

Cooking Instructions

1. To make the flatbreads, make the dough according to package instructions. Cut the dough into six equal portions, roll into balls and flatten to make discs 3–4 cm thick.

2. Pan-fry in the oil in a pan over a high heat for 5 minutes on each side, then finish in the oven for 5 minutes at 200°C.

3. To make the salsa macha, heat the oil in a small saucepan over a low heat, then add the peanuts and garlic and cook for 5 minutes, or until the garlic is crispy and golden.

4. Remove from the heat, add the sesame seeds and allow to cool slightly. Blend the chipotle in a Nutribullet or small blender and fold into the oil, then season with salt and vinegar to taste. If you don’t like it too spicy, add a little chipotle at a time and taste as you go. Alternatively, substitute the chipotle with 1 t smoked paprika and some chilli flakes.

5. Whip the ricotta in a mixer or by hand for 1 minute, or until smooth, then spoon into a bowl and top with a spoonful or two of the salsa macha. Serve with the warm flatbreads and ham.

Find more dip recipes here.

Photographs: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen