This recipe is based on a dish from the chef Seamus Mullen of Tertulia in New York. It's inspired by a Catalan honey-and-cheese dessert called mel i mató, with an unexpected sprinkle of pistachios and fresh peaches. After falling ill, Mr. Mullen changed his diet to focus more on ingredients with anti-inflammatory effects. Many such foods, like stone fruits, often play a central role in the Spanish cuisine he specializes in.
Provided by Jeff Gordinier
Categories quick, dessert
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Quarter and pit the peaches, and slice them into thin curls on a mandoline. Toss them with the lemon juice in a bowl.
- Divide the ricotta among 4 dessert bowls, drizzle a tablespoon of honey on each, and toss on a handful of toasted pistachios. Top each with a mound of peach slices and a drizzle of olive oil.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 13 grams, Carbohydrate 33 grams, Fat 25 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 11 grams, Sodium 97 milligrams, Sugar 27 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love