Hot Chorizo & Creamy Ricotta
From Stonesoup
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There’s something about the contrast between hot spicy pork products and cool creamy ricotta that gets me super excited!
I prefer to use dried chorizo rather than their fresh sausage counterparts, but either will work here really.
Enough for 2
Takes: 15 minutes
2-3 chorizo, sliced
250g (1/2lb) cherry tomatoes
1 red capsicum (bell pepper), sliced
2 generous handfuls creamy ricotta
4 handfuls baby spinach leaves, washed
1. Heat a little oil in a frying pan. Add chorizo, tomatoes and capsicum.
2. Cook, stirring every now and then on a medium high heat until chorizo are browned and cooked through.
3. Taste. Season.
4. Serve chorizo mixture with ricotta on the top and the baby spinach on the side.
Variations
dairy-free – replace ricotta with a nice hummus or some mashed avocado.
vegetarian – replace the chorizo with a drained can of chickpeas and 2 teaspoons smoked paprika. Add in a little chilli if you like it hot.
vegan – combine the dairy-free and vegetarian options.
tiny person friendly – replace chorizo with your favourite sausages or mild chorizo.
budget / more substantial – add in a can of chickpeas, beans or some cooked pasta to make the dish serve more people.
carb lovers / more substantial – serve with cooked couscous, warm flat bread or cooked pasta.
paleo (grain, legume & dairy-free) – replace ricotta with cashew sauce or smashed avocado.
Waste Avoidance Strategy
chorizo – I buy mine packed in cryovac and it keeps for a few weeks in the fridge. Otherwise freeze.
cherry tomatoes / capsicum (bell pepper) – roast in the oven then store in a glass container covered with olive oil.
creamy ricotta – unopened tubs usually have a shelf life of a few weeks. Otherwise use for another meal – lovely slathered on toast or raisin toast.
baby spinach – highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens. At least this way they wont go slimey.
Add to my Old Favourite Recipes
Simple, quick and delicious!
Glad you liked it Kelly!
This was very good, simple and delicious, a new favorite. Thanks Jules!!
Wonderful Jeroen!
So glad you enjoyed – I love the contrast between the hot sausages and cool creamy cheese
We had this tonight and it was so, so good. I did have to hunt a little to find the right kind of chorizo because in the US the Spanish style is not as common. I see a previous commenter used Mexican-style chorizo, which in my city is much easier to find than the other kind. (Mexican chorizo is a spicy, vinegary fresh pork sausage that you crumble and cook.) I can see how that would be a different flavor profile but equally delicious. Now I’m thinking of the possibilities, like maybe adding some cilantro and using the avocado instead of ricotta! But, we really enjoyed it with the dried chorizo. I didn’t have any spinach but I did have a lovely loaf of bread from the local artisan bakery and for us, the combination was perfect. My husband declared this the best of all the meals we’ve done from your plans, though to be fair we’ve only done a handful so far. 🙂
Thx for explaining the difference between Mexican and Spanish chorizo Jennifer!
In my area at least, chorizo is sold as a tube of ground spiced meat. I bought it without really looking at the recipe. I was sad after I realized you had meant actual sausages. However, today I had dental surgery, and a meal that involved little chewing sounded amazing. So tonight we had spinach topped with the ground chorizo mixture, topped with ricotta. It’s pretty greasy, but really good 🙂 And not hurting my poor mouth 😉
Glad to hear it worked out for you Kelly… I’ve never come across chorizo in a tube. Sounds intriguing