Creamy Ricotta
Jul 07, 2020
2 minutes
by Matthew Fairman
OR MOST OF my life, I knew ricotta cheese only as a bland, sometimes stale-tasting, always grainy cheese available in a plastic tub at the supermarket. But then I had it at a restaurant where they made their own. Served simply—spread on toasted sourdough with a sprinkle of sea salt and a drizzle of olive oil—it was a rich, thick, mildly sweet, ultracreamy, and even buttery
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