Ricotta Toast with Shaved Broccoli Stems
Like any good love story, this one starts with fresh bread and good olive oil.
In my love story, my bread is fresh-baked at home, after waking up with the sun on a winter morning, when the house is quiet and I am itching to use my hands. (said bread recipe can be found in video-format here).
In the spirit of keeping things simple, this recipe is more of a guideline. The most important thing here is that your ingredients are high-quality, so every bite is euphoric.
Bread (fresh baked or store bought, I prefer a simple artisan bread over sourdough)
Whole milk ricotta (do not get skim ricotta- there is no joy in it)
Broccoli stems (this is the perfect way to use up what you would usually throw away)
Flaky salt, fresh pepper
Good olive oil
From here, the bread slice is your canvas. This recipe is technically a toast, but I rarely toast my bread if it is fresh. My father prefers a hearty crunch, so to each their own. (You can also enhance your experience by rubbing a clove of garlic on your slices).
I prefer spreading a thick layer of ricotta, while others may enjoy a light spread. This will also depend on your palette; there is no wrong choice.
Shave your broccoli stems with a vegetable peeler. The size of the shavings do not matter.
Sprinkle generously with salt and pepper, and drizzle with a good dousing of Bellecento olive oil.
When I’m feeling extra hungry, I will add a jammy boiled or poached egg, and eat with a fork and knife. Sometimes I add green onions if I’m feeling zesty. Sometimes there are no broccoli stems, and I use arugula. The point of the kitchen is to use what you have. You should never feel constrained by a recipe.
