Radishes with Ricotta

I so enjoyed this book called The Unprejudiced Palate by Angelo Pellegrini.  It was a great choice by my Cook the Books Book Club, which reads books about foods, cooking, chefs... anything with food as a theme. This gentle book on the reminders of fine living was written nearly 60 years ago!  When I picked up my copy, it had a foreword by Mario Batali and was edited by Ruth Riechl, so I didn't know that when I started.  The advice given within the book is still very relevant today.

Advice for the type of wine to drink (and make!), what vegetables to grow and why, how to keep fruit fresh and the best way to make a sauce are all inside this delightful book. This will be a book I return to to make simple delicious meals!

This book inspired me to grow radishes this spring.  I cannot wait to put in rows of various kinds, from the Easter Egg variety to French Breakfast and Round Black Spanish.  Don't they sound delicious?

Here's my first recipe, inspired by the book.

Radishes with Creamy Ricotta

by Terri Steffes
Prep Time: 4 minutes
Ingredients (4 servings)
  • 1 c creamy ricotta
  • 1 T good olive oil
  • salt and pepper
  • 2 bunches of radishes, cleaned, trimmed, halved
Place ricotta in a bowl. Drizzle with olive oil. Sprinkle with salt and pepper to taste. Dip radishes into the ricotta and oil. Devour.
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Terri Steffes
Terri Steffes

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