Ricotta & Courgettes
Details
- By on / updated 31st Aug 2020
- Dish currently assigned to Archived Dishes section
Instructions
- 1 Position two scoops of ricotta in the centre of a plate
- 2 Lightly blow torch the ricotta to speckle the top
- 3 Fold the courgettes around and above the cheese
- 4 Scatter over the peas
- 5 Spoon the wild garlic on top and around these
- 6 Sprinkle with sunflower seeds and season
Costing
- 100g Fresh Ricotta 7p
- 100g Salted Courgettes 26p
- 20g Almonds - Blanched - Whole 20p
- 10g Rosemary Oil 6p
- 10g Chives 9p
- 50g Fennel 0p
- 10g Whey 0p
- 5g Lemon Juice (Bar Waste) 0p
- Dish Price 68p
- Dish Price including wastage 78.2p Wastage set at 15%
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Sale Price GP: %
Elements
Image
Allergens
- Fresh Ricotta Dairy and Sulphites
- Salted Courgettes Dairy and Sulphites
- Almonds – Blanched – Whole Nuts
- Rosemary Oil Dairy and Sulphites
- Chives No standard allergens
- Fennel No standard allergens
- Whey Dairy, Sulphites, Sulphur Dioxide
- Lemon Juice (Bar Waste) No standard allergens
- All Dairy, Sulphites, Nuts, Sulphur Dioxide
Equipment