Even even though our pandemic-yr celebrations will be scaled-down than normal this yr, the hunt for holiday getaway-themed appetizers and desserts is nonetheless underway. Enter: one recipe that, with a few tweaks, suits both of those expenses.
Leave it to domestic goddess-slash-Barefoot Contessa Ina Garten, who has previously served us as a result of quarantine delighted hrs, to information us to the gentle.
Before this month, Garten shared on Instagram a tantalizing photo of baked ricotta, with the caption: “It can be served with sweet or savory issues — which would you like?”
Garten credited the recipe to Missy Robbins, chef at Lilia in Brooklyn, New York, and the sweet version of it, with stone fruit and honey, can be observed on the James Beard site. We made the decision to consider it both equally ways. Spoiler inform: Each are amazing.
The most effective element about this dish, regardless of whether appetizer or dessert, is that it only requires a handful of substances.
For starters, get your ricotta — and not just any outdated ricotta. In her recipe, Robbins suggests, “The most crucial thing about this recipe is getting the correct ricotta. Do not buy the typical grocery keep variety. It is frequently watery and does not have more than enough unwanted fat articles to get the creaminess you’re right after. Just take the time to seek out out a additional authentic artisanal range, or go to your closest outdated-school Italian market place to get the very good things.”
I strike my community Metropolitan Market place and was delighted to obtain a great variety of ricotta. I purchased the new ricotta, that is produced in-household, but also Bellwether Farms’ Basket Ricotta, which is described as “hand-dipped whole milk ricotta.” Following screening both, the Bellwether Farms version was decidedly less watery.
At the time you have the suitable ricotta, the other elements for the fundamental recipe involve: olive oil, pink pepper flakes, lemon peel and refreshing thyme sprigs. That is it.
Use olive oil to grease a muffin tin and fill with ricotta. Bake in a 375 F oven for 15 to 17 minutes. Permit it great briefly, then flip it onto a parchment-lined baking sheet. (This is the issue exactly where you see if the ricotta is far too watery. I made use of a paper towel to sop up the added liquid.) When on the sheet, drizzle with olive oil, period with salt and freshly ground black pepper, and sprinkle on crimson pepper flakes.
For my sweet variation, I topped the cheese with lemon peel and thyme sprigs. For the savory variation, I used orange peel and rosemary sprigs.
Place it again in the oven for a different 10 to 12 minutes, or until finally it will get golden brown all around the edges.
At the time it’s completed, the magic comes in how you plate it. For the savory version, I simply just served it with garlic crostini. The cheese was creamy, tangy and subtly peppery and herby.
In Robbins’ sweet version, she suggests serving it with stone fruit. Given that it is November — and stone fruit are scarce — I produced do with strawberries (but you could also use clean figs or mango). I tossed them in olive oil and sea salt and served them with the baked ricotta, drizzled with honey. The combination of flavors was only divine.
I simply cannot wait around to experiment with distinct versions — maybe insert some pesto to the savory or some baked pear to the sweet. No matter, it is a single recipe, two methods — you definitely can’t lose.