Thursday, January 7, 2010

whipped ricotta redux

Huzzah! At last, experimentation and liberal adaptation has allowed me to replicate Andrew Carmellini's Whipped Ricotta without a hitch. Below, the revised recipe, which promises delicious, un-soupy results.

Whipped Ricotta with Thyme and Oregano
Adapted from Urban Italian, by Andrew Carmellini

2 cups Sardinian sheep’s milk ricotta (or regular cow's milk ricotta)
2-3 tablespoons whole milk
1 teaspoon table salt
1 teaspoon fleur de sel
2 teaspoons coarse ground black pepper
1 teaspoon fresh thyme
1 teaspoon dried oregano, on the branch if possible
2-3 tablespoons extra-virgin olive oil

Line a strainer with a double layer of cheesecloth and set over a deep bowl. Place the ricotta in the strainer and allow to drain in the refrigerator. Squeeze the cheesecloth to drain as much liquid as possible from the mixture.

Using a whisk or a stand mixer with the paddle attachment, beat the ricotta and milk together until light and fluffy. [You can add more milk as required.] Add the table salt and mix well. Place the mixture in a serving bowl; sprinkle generously with other seasonings. Drizzle with olive oil and serve with grilled country bread.


  1. So is the straining the secret? Cause this looks so different from your original posting and my one attempt...

  2. Yes, I'd say the key is first eliminating the extra ricotta jus, then adding the milk little by little. So tasty.