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.

2 comments:

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

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

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