Today I made the pappardelle and cabbage with whipped lemon ricotta and chile crisp on p 360.
The whipped lemon ricotta (separate recipe on p 35) is made with ricotta, preserved lemon paste and lemon agrumato oil. I took a stab at making the paste with salt preserved lemons I made a while back and it worked out OK.
The cabbage gets cut into wedges, coated with olive oil, dotted with butter and roasted.
In lieu of chile crisp, I used some chile morita salsa macha with peanuts from Taco Maria that I picked up recently.
This was very good and should be fun to play around with different chile crisps as I’ve got several on hand.
