Good morning dear friends, here is the new recipe for you! It is a ricotta sauce with mint and ginger to use as a dip or it can also be used as a spread on slices of toasted bread or sandwich bread.
I think it goes very well with carrots, my husband prefers it spread on bread, while my kids… well, they love it in all forms, with carrots included (incredible! 😃).
You just have to try it! And then tell me which way you like it best, okay?
The idea for this ricotta sauce with mint and ginger came up some time ago when I proposed the mint sauce (yogurt-based), which we loved with the vegetarian meatballs.
On that occasion, I also tried other types of sauces, but this ricotta one was approved by everyone in the family, so I have repeated it many times since, serving it as an appetizer or a second course along with vegetables and croutons.
It’s a fresh sauce, without mayonnaise or other ingredients typically found in sauces, so it’s definitely low in calories.
And it can be used as an excuse… to make children eat vegetables with pleasure: my kids really enjoy dipping, so I hope your children will like it too, especially if they don’t love vegetables. For younger kids, I might suggest omitting the garlic.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz ricotta
- 1 clove garlic
- 2 tsp fresh ginger (grated)
- 1 tsp lemon juice
- 6 leaves mint
- 2 tbsp milk
Tools
- Grater
- Spoon
- Knife
How to prepare ricotta sauce with mint and ginger:
Work with a spoon to soften the ricotta with a little milk, just enough to achieve the desired consistency, I used a couple of tablespoons.
Grate the ginger.
Finely chop the garlic clove (or grate it) (remove the central sprout if present).
Crumble the mint leaves.
👉 I used the mint leaves from my plant (which produced so much during the summer!) that I dried and stored in glass jars. If you have fresh mint, that’s fine too.
Mix everything with the ricotta, adding a teaspoon of lemon juice.
Place the sauce in the fridge for about an hour before serving.
Salt-Free Tips
Garlic and ginger are perfect for masking the lack of salt. In this sauce, you can definitely do without salt. 😉 If needed, I suggest a bit of pepper or chili to accentuate the slight spiciness of the ginger.
If you’re interested in reducing or eliminating salt, always remember to:
▫ Reduce salt gradually, the palate needs to get used to it slowly and should not notice the progressive reduction.
▫ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granules and gomasio.
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer cooking methods that conserve flavors (grilling, baking in parchment, steaming, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Allow yourself an occasional indulgence. It boosts morale and helps to persist.
If you can’t or don’t want to give up salt:
▫ You can still try my recipes by seasoning according to your habits.
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On my new WhatsApp channel and on Instagram, on the Facebook page and Pinterest, in my two groups: Catia’s group, in the kitchen and beyond and Just what I was looking for! and if you want… subscribe to my Newsletter
