Ingredients
For Whipped Ricotta:
1 cup Ricotta
2 teaspoons SOOC Sicilian Sea Salt (taste and add more to your desired saltiness)
3 tablespoons SOOC Varietal Extra Virgin Olive Oil
For Balsamic Vinaigrette:
⅓ cup SOOC Denissimo Balsamic Vinegar
1 clove garlic, grated/microplaned
1 tablespoon honey
1 teaspoon kosher salt
1 cup vegetable oil or other flavorless oil
For Caramelized Onions:
1 Yellow or White onion
1 tablespoon SOOC Cobrancosa Extra Virgin Olive Oil
1 tablespoon butter
For Crispy Brussels Sprouts:
¼ cup hazelnuts
2 pounds brussels sprouts, cut in half
SOOC Sicilian Sea Salt
1 bunch parsley, finely chopped
Frying oil, at least 1 gallon
Directions
For Whipped Ricotta:
Get all ricotta into a food processor and process on high to whip the ricotta.
Slowly stream in the Cobrancosa Extra Virgin Olive Oil . Add Sicilian Sea Salt, and adjust as needed.
For Balsamic Vinaigrette:
In a mixing bowl, whisk to combine all ingredients except oil. While whisking, slowly stream in the oil until the vinaigrette thickens.
For Caramelized Onions:
In a medium saute pan on high heat, add the Cobrancosa Extra Virgin Olive Oil and butter.
When oil and butter have come up to temperature, add in the onions. They should be going into a hot pan so they should make a sizzling noise when added.
Turn heat to medium-low, and cook onions for about 20-30 minutes, stirring occasionally, until golden brown and perfectly caramelized.
For Crispy Brussels Sprouts:
Preheat oven to 400℉.
Spread hazelnuts on a roasting pan and roast in oven for 10-20 minutes, or until hazelnuts start to brown and become fragrant.
Remove from oven and crush into small pieces using a food processor.
Preheat a large pot of frying oil. When oil reaches approximately 350℉, slowly drop brussels sprouts into pot and fry for about 1 minute or until golden brown. Be careful not to overcrowd the pot and don't be afraid to do more than one batch of brussels sprouts if they don’t all fit.
Immediately sprinkle with Sicilian Sea Salt after being fried.
In a large bowl, mix together the brussels sprouts and enough balsamic vinaigrette to coat the brussels sprouts. Be careful not to add too much, you can always add more later. In the same bowl, add the caramelized onions, large pinch of parsley, and the roasted hazelnuts; and toss everything together.
To plate, smear a spoonful of whipped ricotta onto the plate, spoon the brussels sprouts on top of the ricotta, and top with a sprinkle of hazelnuts, parsley, and a drizzle of the remaining vinaigrette. Enjoy!
