The amount of food currently in my TWO fridges and pantry is insane. The holidays were great and we did a fair amount of entertaining meaning; the fridge overflow-ith with an abundance of organic food. You may have caught on by now I hate to waste food; so when there is something odd hanging around in my fridge or pantry that I want to use up, I turn to the cookbook Three Ways With… Stale Bread by Ross Dobson.
When you spend double the price on ricotta cheese, the last thing you want to do is let it go to waste. Rather than use it all at once in a pasta dish, I'll make Ross Dobson's recipe for Herb and Chili Ricotta to use on garlic bread, sandwiches.
Ross Dobson's Herb and Chili Ricotta
Basically you puree the ricotta with chili flakes, parsley, dill, lemon zest, sea salt and black pepper. Because ricotta is so mild, it really does need a lot of seasoning. Puree the whole thing until smooth and then put it into fridge to chill. Use on crunchy bread for a snack or toss through pasta.
As for the budget over the holidays – well, let's say the budget took a holiday as well and is about to have a rude awakening come Monday.