October 5, 2024
Here's the final component of our Ottolenghi grilling trilogy. This one's my favourite of the bunch and it actually hit the cast iron pan as intended. Sections of rhubarb are set on high heat just long enough to soften and char, then they're dressed with ginger honey, layered with big chunks of fior di latte, scattered with basil leaves and finished with peppercorn oil. It's tangy and creamy up against each other, shot through with sweetness and spice. I think I'd be as happy eating this for dessert as I was working it into my main meal!
Sautéed rhubarb & fior di latte dressed in peppercorn oil
(slightly adapted from a recipe by Yotam Ottolenghi in The Guardian)
400g rhubarb, trimmed and sliced on the diagonal into 4-5cm lengths
350g fior di latte, burrata or other fresh, milky cheese, drained and roughly torn into large pieces
10g basil leaves
peppercorn oil
1 teaspoon peppercorns
1 teaspoon coriander seeds
1/2 teaspoon chilli flakes
flaked sea salt
2 tablespoons oil
ginger honey
90ml runny honey
15g fresh ginger, peeled and julienned
Using a mortar and pestle, lightly crush together the peppercorns, coriander seeds, chilli flakes, and a pinch of salt. Heat the oil in a small saucepan and then add the crushed spices. Cook them for just 30 seconds, then pour the spices and oil together into a small heat-proof bowl or jar. Clean the saucepan.
Set the small saucepan back over medium heat, adding the honey, ginger, a splash of water and a pinch of salt. Cook for about 5 minutes, then turn off the heat and set aside.
Set a cast iron pan over high heat. When it's hot, add the rhubarb in batches, cooking until just charred and softened and then setting aside in a bowl as you go. When they're all done, stir through about half of the honey mixture.
To serve, layer up the torn fior di latte and rhubarb pieces. Drizzle over the honey, scatter the basil leaves on top, and finally drizzle with the peppercorn oil.
