This dish offers a delightful balance of creamy, tangy, and savoury flavours. With white farmhouse beans, ricotta, dill and almond pesto, and piquillo peppers stuffed with bacalao, it is perfect as a light, vibrant starter or side.
Serves 4
700g jar El Navarrico large white farmhouse beans, well drained
4 Tbsp Colonna lemon-infused extra virgin olive oil
3 Tbsp Forvm Chardonnay vinegar
Sal de Añana spring salt
Freshly ground black pepper
200g Zany Zeus ricotta cheese
80g Sabato dill and almond pesto or Pesto alla Genovese
270ml tin El Navarrico piquillo peppers stuffed with bacalao
Basil leaves, to garnish
1 lemon, zested in fine strips
Put the beans in a large bowl. Drizzle with oil and vinegar and season with salt and pepper. Cover and set aside for flavours to mingle for 15 minutes at room temperature or 1-2 hours in the refrigerator.
To serve, spoon the beans onto a large serving platter, dollop over the ricotta cheese and pesto. Nestle the stuffed piquillo peppers into the beans and garnish with basil and lemon zest.
Recipe by Julie Le Clerc
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