Andrew Carmellini's Whipped Sheep's Milk Ricotta Recipe

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This is a seriously simply appetizer recipe. Feel free to jazz it up by topping with a few sliced figs, olives, or (if you're feeling fancy) shaved truffles.

If you can't find sheep's milk ricotta, use the best cow's-milk ricotta you can find. In a dish this simple, good ingredients count; seek out local, fresh milk, too.

Recipe adapted from Urban Italian by Andrew Carmellini

Recipe Facts

Prep: 5 mins
Total: 5 mins
Serves: 6 servings

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Ingredients

  • 2 cups ricotta (preferably sheep's milk)

  • 1/2 cup whole milk

  • 1 teaspoon table salt

  • 1 teaspoon fleur de sel or coarse sea salt

  • 1 teaspoon coarsely ground black pepper

  • 1 teaspoon fresh thyme leaves

  • 1 teaspoon dried oregano, on the branch if possible

  • 2 to 3 tablespoons extra-virgin olive oil

  • Toasted bread for serving

  • Optional: figs, olives, or truffles for topping

Directions

  1. Beat the ricotta and milk together until the mixture is light and fluffy in a stand mixer on medium speed or in a bowl with a whisk. Add the table salt and mix well.

  2. Place mixture in serving bowl. Sprinkle with the fleur de sel, pepper, thyme, and oregano. Top with the olive oil, which will settle on and around the cheese. Serve with toasted bread, and top with sliced figs or olives (or shaved truffles.)

Nutrition Facts (per serving)
167 Calories
12g Fat
6g Carbs
10g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 167
% Daily Value*
Total Fat 12g 15%
Saturated Fat 5g 25%
Cholesterol 28mg 9%
Sodium 831mg 36%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 10g
Vitamin C 0mg 1%
Calcium 253mg 19%
Iron 1mg 3%
Potassium 138mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)