Whilst staying in New York for something like six weeks there was nothing more than a handful of places we went to for breakfast. Ninety nine percent of the time we were out for lunch and dinner, but breakfast was often as simple as toasting up a bagel and spreading it with butter, jam, Vegemite or avocado. A simple morning exercise that didn’t involve hitting the sidewalks and finding a place for the days first meal.
Of the handful of venues that saw us before midday, few of them were memorable enough for me to want to replicate what I ate when I eventually got back to Sydney and had my beloved kitchen at my much-missed disposal.
Eating this particular dish at Nolita’s Locanda Verde stuck with me for quite some time. Not being your typical breakfast offering is probably the main reason behind it. Ricotta, honey and toast may sound simple but it was the finer details that made it so special for me.
It’s the end of blood orange season here in Sydney but I managed to find some for this decadent breakfast for one. Any orange would do, as they did back in New York, but this was my only chance to play with them this year. Slices of my favourite sourdough by Sydney’s own Iggy’s Bakery, lightly drizzled with blood orange juice, toasted and charred and served with a creamy mound of ricotta that’s doused with beautifully pungent truffle honey. You’d need to like your truffle flavours to appreciate this, but if you can’t stand the smell of the stuff, go with a good quality fragrant honey. Some fresh thyme leaves round off the earthiness and my addition of orange zest freshens it up a tad.
If this doesn’t quite fit into your breakfast category, it’d be just as good as part of a mezze platter or as an appetiser.