Crema di Ricotta
Recipe information
Yield
serves 4 to 6 as a fine pasto, an end to the meal
Ingredients
3 ounces mild, creamy goat’s milk cheese such as banon, montrachet, or boucheron from France, caprini from Italy, or any one of the American-made beauties from Napa Valley, Sonoma County, Wisconsin, Maine, New York, or Vermont
6 ounces very fresh, whole-milk ricotta
6 ounces mascarpone
Dark honey (buckwheat, chestnut, etc.)
OR
Marmellata di limone (page 99)
Preparation
Step 1
Whip the 3 cheeses together to a light, smooth cream in the work bowl of a food processor fitted with a steel blade. Turn the blended cheese out into a crock or a serving bowl, cover it tightly with plastic wrap, and hold it in the refrigerator until 1 hour before presentation.
Step 2
Permit the cheese to warm to room temperature and serve it with a pitcher of warmed honey or the marmellata di limone and a basket of oven-toasted bread. One mantles the warm, crunchy bread with the cheese, threading it with the honey or dragging it through a tiny plot of the marmellata on his plate, wondering why one might end a civilized supper with any other thing.
