Back to cooking from the book of the moment, #mezclacookbook by @ixta.belfrage I paired this amazing Ricotta dip with hot sauce butter pine nuts with SV chicken thighs. The base is ricotta mixed with Greek yogurt, chopped cucumber, spring onions, chives, zest and seasoning. For the topping, toasted pine nuts meet ghee, garlic, hot sauce, smoked paprika and a touch of salt. Once prepped, the topping is poured over the ricotta base and then you have the task of protecting the dish from all and sundry who want just but one lick..😂😂 For the SV chicken thighs, I followed a recipe by Erika Turk @foodandfrenchies If you have a sous vide stick, follow her account for plenty of delicious recipies and SV guidelines. Seasoned thighs get the boiling water treatment before being bagged and cooked 160 F for 3 hours. To finish and serve, seared on a hot cast iron pan and topped with a zesty chimichurri sauce. ... #sousvide #sousvidechicken #lowcarb #mezcla#ixtabelfrage #icookedottolenghi #chickendinner #chimichurri #food52 #food52gram