Are you ready for summer? – Ricotta terrine with roasted peppers and mint
Êtes-vous prêts pour l’été? – Terrine de ricotta aux poivrons grillés et menthe
I wanted to feature a vegetarian terrine for those interested in a new and French cuisine and demystify the world of French food and some wrong concepts associated with it. When talking about terrines, usually we tend to think about meat or fish dishes such as duck terrine, rabbit or game terrines that are part of the French culinary traditions, which are the most common types of terrines…Like many other traditional dishes, terrines can take a wonderful light and fresh twist.
Yes there was a time, when French food was considered heavy and rich with the use of butter and creams, game and lots of animal products. There is still this side of French food if you go to France and want to explore traditions but for those interested in a lighter and more health conscious French cuisine, we do have a lot of wonderful restaurant, trends and recipes that emphasize on a nouvelle cuisine.
This particular cuisine among the best chefs (even the traditional ones) has emerged, fresher, healthier and lighter in many aspects, a more modern and contemporary cuisine, based on fresh ingredients and flavors. That’s what I am interested in bringing to people’s attention with this dish.
I had a lot of ricotta left so what’s a better use of it than in this terrine? It’s delightful with a green salad, served with toasted country bread, or as a buffet item, it’s light, fresh and flavorful, combining Mediterranean flavors.
I used a mini loaf pan for this terrine, so usually it’s enough for 3 people, and I serve two slices each. You can adapt ingredient quantity accordingly if you want to make one regular size terrine for a buffet. This is a very easy terrine to prepare and that does not require extra culinary skills or experience.
For a terrine for 3
- 10.58 oz (or 300 g) ricotta
- 4 tbs fromage blanc
- 1/2 red bell pepper
- 1 green bell pepper
- 1 large garlic clove, crushed
- about 20 mint leaves
- 3 gelatin leaves or agar agar
- salt and pepper
Roast peppers by putting them under broiler until their skin turns black. Remove from the oven, place in a plastic container and let them cool. Remove skin and seeds. Cut in strips.
In a blender mix ricotta, fromage blanc, garlic, mint, salt and pepper. Blend into a smooth consistency.
Soak gelatin sheets or agar agar in cold water, then dissolve in a little hot water. Add to the ricotta mixture.
In a small loaf pan, add one layer of peppers, add half of the ricotta mixture, then add another layer of peppers. Proceed with another ricotta layer.
Refrigerate for at least six hours or overnight.
Carefully remove from the mold and cut in slices. Serve with toasted country bread.
- Roasted celeriac with mung beans forestière fricassée and tarragon oil
- Weird translation – Vegetarian couscous with cauliflower “semoule”
- Polenta cakes with raisin and rum, braised pineapple and pineapple tartare with lime and mint
- East-West – Zucchini and daikon carpaccio with roasted tomatoes and tarrragon coulis
- Encore vegan – Jeanette of wild mushrooms, cauliflower and garlic-herb paste
- Einkorn pasta with oyster king mushrooms and carrot pesto
- Quick and simple – Yams tartine with greens, sardines and radishes, lemon-herb pesto
- Carrots, carrots and more carrots – Black lentils on carrot purée, roasted carrots, shave carrots and fried leeks
- Beet carpaccio with raspberries and raspberry vinegar dressing, goat yogurt herb sauce
- Buckwheat pasta with roasted beets and beet leaves pesto