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Flatbreads With Lemon Thyme Ricotta Recipe

Flatbreads With Lemon Thyme Ricotta Recipe

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Flatbreads With Lemon Thyme Ricotta Recipe
Flatbreads With Lemon Thyme Ricotta Recipe

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Categories:Types, Recipes/Menus
Published by: Arianna Hajar DelBen on Feb 13, 2013
Copyright:Attribution Non-commercial

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02/13/2013

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9/26/12Flatbreads with lemon thyme ricotta recipe - Channel4 - 4Food1/2www.channel4.com/4food/recipes/chefs/gordon-ramsay/flatbreads-with-lemon-thyme-ricotta-recipe?…
Flatbreads with lemon thyme ricotta recipe
TweetByGordon RamsayfromGordon Ramsay's Ultimate Cookery Course These warm flatbreads are served with creamy ricotta, thyme and lemon for a great starter or accompaniment from GordonRamsay's Ultimate Cookery Course
Serves 2-4
Ingredients
1 leek, trimmed and halved lengthways15g butter3 tbsp olive oil250g plain flour, plus extra for dustingSea salt and freshly ground blackpepper
To serve
200g ricottacheese1 thyme sprig, leaves onlyZest of ½ lemon
Method
1. Finely slice the leek into half-moons. Sauté in a medium-hot pan with the butter, a tablespoon of the oil and some seasoning. Cookfor 3–4 minutes until tender and wilted. Remove from the heat.2. Meanwhile, mix together the flour, the remaining olive oil and a couple of pinches of salt and pepper. Add the leeks and bring themixture together with approximately 100ml warm water, being careful to mix in any lumps of flour thoroughly. If the mixture istoo sticky, add a little more flour.3. Knead the dough for 2–3 minutes on a clean floured work surface until smooth and elastic. Cover and leave to rest for 20 minutes.4. Divide the rested dough into 4 balls and roll these out on a floured work surface until 2–3mm thick.5. Heat a dry, non-stick frying pan and cook the flatbreads one at a time over a medium heat for 1–2 minutes on each side until they

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