I bought some artisan goat milk ricotta. It is so dry and grainy, it felt like I was eating chalk. I don't want to throw it out. Any ideas about what to do with it other than lasagna? Something maybe where the grainy texture isn't so noticeable.
HalfPint is a trusted home cook.
I would mix in some other melty kind of cheese (mozzarella or fontina) and herbs, roll it up in baked eggplant slices, bake it and top with marinara.
Lisanne is a trusted home cook.
I might go an unexpected dessert-y route: maybe mix with a little creme fraiche & eggs and make blintzes where the sour cream on top will moisten it, or drizzle with local honey and a touch of something herb-y like rosemary and seasonal fruit--if it were later in the year I'd say figs.
Good ideas! I haven't made blintzes in almost a decade and the eggplant rolls sounds delicious. My orginal plan was to drizzle the ricotta with a little honey and some pinenuts, but the grainy-ness killed that idea. Thank you for the help!
Please enter a valid email address.
Well played. You deserve a cookie.
A superlative devil's food cake from the Barefoot Contessa
A superlative devil's food cake
DIY Potato Printing
Vivacious & Velvety Spiced Caramel
5 Indian Pulse Recipes
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.