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Anella's Watermelon Salad and Sweet Carrots With Ricotta

Updated 7:15 PM EDT, Mon, Aug 16, 2010

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Juicy watermelon provides a perfect complement to tart feta while creamy ricotta enhances the sweetness of sauteed carrots. These two delicious recipes come courtesy of chef Joseph Orgrodnek of Brooklyn restaurant Anella.

Watermelon Salad With Feta, Lime and Mint

Serves 4
¼ large, seedless, watermelon, large dice
1 mild chili, minced, seeds removed
Juice and zest from 1 lime
1 tbsp sugar
1 tbsp extra virgin olive oil
Salt and pepper to taste
3 oz feta, large dice
1 sprig each, mint and basil, picked
20 leaves, baby arugula

Combine watermelon, chili, lime juice, zest, sugar, olive oil, salt and pepper in a mixing bowl. Taste and adjust seasoning. Divide among 4 plates. Top each plate with feta, and garnish with herbs and arugula. Serve cold.

Sweet Carrots with Whipped Ricotta

Serves 4
8 oz whole milk ricotta
2 oz extra virgin olive oil
1 tbsp butter
1 clove garlic, skin on, smashed
1 sprig thyme
20 baby carrots, washed and peeled
Salt and pepper to taste
1 tbsp honey

Combine ricotta and the olive oil in a food processor, and puree until smooth. (If you don’t have a food processor you can mix the ricotta and oil by hand.) Season with salt. Place ricotta mixture in a sealed container and chill. 

In a medium sauté pan, heat 1 tbsp each of butter and olive oil until melted. Add, garlic and thyme and sauté until aromatic. Add carrots, season with salt, pepper and honey. 

Add water, so that carrots are covered, and simmer carrots gently with a lid on the pan until carrots are tender, water is mostly evaporated and carrots are glazed.

Spoon 2 oz whipped ricotta onto each plate, top with glazed carrots and serve with toasted flatbread.
 

First Published: Aug 16, 2010 1:31 PM EDT

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