Feed52
In which ricotta becomes demystified
For those of you who’ve wondered what to do with that creamy, fresh ricotta you picked up at the greenmarket - or better yet, that you made yourself - Melissa Clark of the New York Times’ Diner’s Journal gives us a few pointers. In a quirky video, complete with music (who doesn’t want an upbeat, ricotta recipe soundtrack?), she takes us through crostini, pasta, my personal favorite, dessert. How does ricotta with fresh raspberries, crushed biscotti, and a drizzle of balsamic vinegar sound?
To make your own, try Food52’s contest-winning recipe from the contributor dubbed the “Ricotta Queen.” With a title like that, it has to be good.
On Crostini, Or a Spoon from Diner's Journal
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Tags: what we're reading, new york times, diner's journal, melissa clark, ricotta, crostini
kenzi
I have a serious thing for any food topped with a fried egg, a strange kind of disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. Most of my daydreams involve cooking in a yellow-walled kitchen.
Comments (1)
about 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Yes, Jennifer Perillo's ricotta really is the best. I'm making some today, in fact. ;o)