Justine Cooks: Sizzled Sage & Olive Beans with Ricotta Salata

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Oh my God, soooo good! The recipe header reads: Calling all olive heads... Well, you had me at hello! Exactly the right amount of brine-y - salty - spicy - hot one could wish for, with the ricotta salata giving a little respite from the heat. I guess it really depends on your chili paste what heat you get - and of course also on your heat preference - but I might dial the amount back to half a tablespoon, because if I am not to adapt to my liking, why take notes at all? 

Used self imported Rancho Gordo Ayocote Blanco Beans, which were outstanding.

The poached egg on top made it a full meal. Definitely a do-again. 

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