Grilled Cottage Cheese Steak With Olive & Cilantro Tapenade, Tomato Risotto, Saffron Sauce

Grilled cottage cheese steak with olive and cilantro tapenade, tomato rissoto and saffron sauce...sounds too exotic, right?

Don't panic, this recipe sounds exotic and you might be thinking that it might be impossible to make this at home. However, our Chef Ajay Thakur has shared an easier version of this dish, which still keeps the same taste intact.

This recipe has a big piece of cottage cheese in the steak form with tomato risotto, saffron sauce and olive and cilantro dip.

GRILLED COTTAGE CHEESE STEAK WITH OLIVE & CILANTRO TAPENADE, TOMATO RISOTTO, SAFFRON SAUCE | GRILLED COTTAGE CHEESE STEAK WITH TOMATO RISOTTO RECIPE

Grilled Cottage Cheese Steak With Olive & Cilantro Tapenade, Tomato Risotto, Saffron Sauce | Grilled Cottage Cheese Steak With Tomato Risotto Recipe

Prep Time

1 Hours

Cook Time

Total Time

2 Hours

Recipe By: Chef Ajay Thakur

Recipe Type: Main Course

Serves: 4

Ingredients

Tomato Risotto

Tomato - 4 pieces

Extra-virgin olive oil - 2 tbsp

Unsalted butter - 1 tbsp

Onion (finely chopped) - 5

Garlic (finely chopped) - 5

Arborio - 1 cup

Grated parmigiano-reggiano - 1/2 cup

Saffron Sauce

Fresh Cream - 60 g

Saffron - ¼th threads

Butter - 1 tbsp

White Wine - 30 ml

Grated Parmigiano-Reggiano - 10 g

Cottage Cheese Steak

Cottage Cheese Steak - 150 g

Olive Oil - 1 tbsp

Garlic (chopped) - 5 g

Onion (chopped) - 5 g

Black Olive (chopped) - 10 g

Green Olive (chopped) - 10 g

Gherkins (chopped) - 5 g

Capers (chopped) - 2 g

Cilantro (chopped) - 2 g

How to Prepare

Tomato Risotto

1. Take 250 g of tomatoes and then cut a shallow X in the bottom of each tomato.

2. Now, we need to blanch these tomatoes in boiling water for atleast 10-15 seconds.

3. Post blanching, transfer these with a slotted spoon to an ice bath to stop cooking.

4. Now, peel the tomatoes using the tip of a small paring knife or a peeler and then halve the tomatoes crosswise.

5. Squeeze juice from the tomato halves through a sieve into a bowl, pressing on and then discarding the seeds. Finely dice the tomato flesh.

6. Take a sauce pan and add water & tomato liquid to the pan.

7. Make sure that you keep the pan at a bare simmer.

8. Meanwhile, take another heavy medium sauce pan and heat oil and butter in the sauce pan over medium heat until the foam subsides.

9. Post that add onion, garlic and cook, stirring occasionally, until softened and beginning to turn golden, for 12 to 15 minutes.

10. Now, we need to add Arborio rice to the pan and cook, stirring constantly, until it turns opaque for about 3 minutes.

11. Reduce heat to medium-low, and then add wine and cook for some time, stir it all well, until absorbed.

12. Continue simmering and adding the hot tomato-saffron stock, 1 cup at a time, stirring frequently and letting each addition to be absorbed before adding the next, until the rice is tender and creamy-looking for about 18 to 25 minutes.

13. Stir in the diced tomatoes, cheese, and salt and pepper to taste.

Saffron Sauce

1. Take a sauce pan and add white wine to it, reduce till the wine gets deglazed.

2. Add butter, fresh cream and saffron threads to the pan and post that bring it to a simmer and reduce the heat for 5 minutes.

3. Add in the salt as per taste and then add in the pepper as well.

4. Stir to combine and simmer for another minute to blend the flavours.

Cottage Cheese Steak

1. For Tapenade - First take a mixing bowl and then gather all the following ingredients such as combine olive oil, onion, garlic, black olive, green olive, capers, gherkin and parsley.

2. Now, mix all the ingredients well.

3. Then, rub tapenade on both sides of the cottage cheese steak.

4. It's time to grill it on a hot griller for 1 minute on each side.