Tortino di ricotta, cavolo nero e arance; cialda al pistacchio

Ingredients

Pistachio crackers
3/4 cup bread flour
2 tbsp. water
1 tbsp. extra virgin olive oil
1 egg white, whisked
1 pinch sea salt
1 pinch chile flakes
2 tbsp. crushed pistachios

Tortino
2 blood oranges
1 pint fresh ricotta
2 tbsp. extra virgin olive oil
1 garlic clove, thinly sliced
1 1/2 cups baby lacinato kale, blanched

Directions

For crackers: Preheat oven to 350 degrees. Combine flour, water and olive oil, and work dough until smooth. Let dough rest, covered, for 15 minutes. With a rolling pin, roll dough to 1/8-inch thickness, then cut into desired shape. Brush with water or egg white, and sprinkle with salt, chile flakes and crushed pistachios. Bake for 8 to 10 minutes or until golden brown. Set aside.

For tortino: Preheat oven to 500 degrees. Zest half of one orange. Set aside zest. Using a small knife, segment oranges and reserve 1 tbsp. juice. Set orange segments and juice aside.

Stir ricotta with a fork, then distribute equally among 4 ceramic or disposable aluminum ramekins. Press ricotta lightly with the fork. Bake for 10 to 12 minutes or until ricotta is slightly set.

In the meantime, saute garlic in olive oil, but do not brown. Add orange zest and kale and sauté for a couple of minutes until kale is wilted. Season to taste and drizzle with reserved orange juice.

Invert each ricotta ramekin into the center of individual serving plates, then place a serving of kale around the warm "tortino." Garnish kale with orange segments and add a pistachio cracker. Serve immediately.

Serves 4