Herb-Green Ricotta Pate With Sweet-Pepper Sauce - cooking recipe

Ingredients

PATE
1 lb fresh ricotta cheese
1/2 cup fresh cream
1/2 cup parsley, roughly snipped, measure generously
2 -3 tablespoons pesto sauce (fresh or a good deli pesto)
1 cup pecorino cheese, roughly grated (or use any sharp hard cheese)
1 tablespoon lemon zest, finely grated (I used a green lemon)
2 teaspoons garlic, finely chopped
1 teaspoon Tabasco sauce (I used the Chipotle Tabasco)
1/2 teaspoon black pepper
1 teaspoon salt, sea salt flakes
5 teaspoons gelatin, granules
1/4 cup chicken broth (or stock made with granules)
2 teaspoons lemon juice
1/2 cup pecan halves or 1/2 cup walnuts
SAUCE
1 medium tomatoes, fully ripe, peeled and chopped
3 tablespoons red bell peppers, charred, peeled, chopped
1/2 teaspoon Tabasco sauce (or more, to taste)
1 pinch salt

Preparation

Have the ingredients at hand, and snip the parsley with scissors. When you measure it, press it into the cup lightly.
Put all the ingredients up to and including the Tabasco in your processor. Process until smooth and pale green. You may have to scrape down the sides a couple of times.
Leave the puree, and mix the broth/stock and lemon juice in a small pot. Sprinkle over the gelatine, and stir over medium heat until the gelatine dissolves. Do not cook!
Cool to warm or luke-warm, then start the processor and pour in the gelatine. Puree well. Taste at this stage: ricotta is so fresh that I found it did need the extra salt.
Oil a suitable small pie plate or small molds, and scrape in the puree. Neaten the top, decorate with the nut halves, cover with plastic wrap, and chill at least 6 hours or overnight.
FOR THE SAUCE: I used chopped peppadews/piquante peppers, which come in a very tasty pickling liquid and needs no extra seasoning. So if using red bell peppers, spike it with a little hot sauce. You can even use a little vinaigrette dressing. Puree everything with a pinch of salt until a smooth sauce forms, about 3/4 cup or 200 ml.
Or puree a store-bought salsa!
This will be great if served as a light lunch with well-chilled sauvignon blanc.