Serious Eats: Recipes

Dinner Tonight: Capellini with Fresh Ricotta

[Photograph: Blake Royer]

Serious Eats' resident mad scientist Kenji recently showed us how to make fresh ricotta in five minutes with a Pryex, some milk, and a microwave. The results are really remarkable, and absolutely worth trying. Store-bought ricotta is simply nothing like it. Instead of grainy, it's tender, smooth, and has the mouthfeel of ice cream.

For a recipe like this, which hinges on the quality of the ricotta, it's important to use the good stuff. I pulled the recipe from Nancy Silverton's A Twist of the Wrist, which is made up of weeknight recipes that depend on at least one pre-made product (in this case, jarred sauce). She says she makes it for her kids a lot, and it's easy to see why: The thin noodles are fun to eat, and so is mixing up your own dinner as the tomatoes and ricotta meld into a delicious, creamy concoction.

If you have an extra 30 minutes, it's easy enough to make a real sauce and freeze the extra, though store-bought would do. But definitely don't skimp on the ricotta.

About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. After a year in Estonia, he's now living in Chicago.

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