Bill Hogan / Chicago Tribune

Sugar snap pea salad features ricotta cheese, mint and lemon.

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  • Dish up the ricotta

    Laura Werlin, author of “The All American Cheese and Wine Book,” offers a host of ways to use ricotta. Among them:

    On fresh melon: Mix ricotta with a little sugar and a little milk to extend it, then dollop it on along with fresh mint.

    On pizza: Dollop it on. It will soften in the oven, fanning out, but won’t melt. Mix in fresh chopped herbs first, if you like.

    On vegetables: Steamed asparagus, with a little extra-virgin olive oil and pepper. Also zucchini, fava beans and artichokes; even thinly shaved raw artichokes. Add another cheese for saltiness, if you like, such as pecorino or Parmesan.

    And from other cooks:

    Stuff pancakes with ricotta, says Anna Della Conte in her new book, “Italian Kitchen.”

    Crostini: The small slices of toasted bread are a frequent vehicle for ricotta. “Franny’s Simple Seasonal Italian” has two ideas: ricotta with olives and pistachios, and roasted cherry tomatoes with ricotta. A breakfast crostini from Michele Scicolone’s new “The Italian Vegetable Book”: Whip ricotta with honey, spread on the crostini, and top with fresh halved figs and toasted sliced almonds.

    Dip: One of our favorite recipes is a simple ricotta and herb dip: Place 1 cup drained ricotta in a bowl; stir in 2 tablespoons finely chopped herbs (a mix of any of these: basil, thyme, parsley, chives), 1 to 2 tablespoons fruity extra-virgin olive oil, and coarse salt and freshly ground pepper to taste. Allow to rest at least 30 minutes for flavors to mingle. Serve with crudites, crackers or toasted bread.

  • Sugar snap peas with ricotta, mint and lemon

    Serves 4

    Adapted from “Franny’s Simple Seasonal Italian” (Artisan, $35) by Andrew Feinberg, Francine Stephens and Melissa Clark.

    INGREDIENTS

    1/2  cup whole milk ricotta

    tablespoons extra-virgin olive oil, divided

    Kosher salt and ground pepper, to taste

    cups sugar snap peas (about 1/2 pound)

    2  tablespoons thinly sliced green onions

    tablespoons coarsely chopped flat-leaf parsley

    3  tablespoons coarsely chopped mint

    2  tablespoons fresh lemon juice

    INSTRUCTIONS

    Place the whole milk ricotta in a fine mesh sieve lined with cheesecloth or a clean dish towel; set over a bowl and refrigerate overnight. The ricotta will lose much of its water content and thicken.

    Whisk the drained ricotta in a small bowl with 2 tablespoons extra-virgin olive oil until smooth. Whisk in kosher salt and pepper, to taste. Continue to whisk until the ricotta is fluffy and creamy.

    Heat a large pot of salted water to a boil. Fill a large bowl with ice water, and salt it generously. Blanch 2 cups sugar snap peas in the boiling water until bright green, 30-40 seconds. Drain; immediately transfer peas to the ice bath. Let stand until chilled. Drain the peas; spread them on a clean dish towel to dry.

    Combine the peas in a bowl with thinly sliced green onions, coarsely chopped flat-leaf parsley, chopped mint, fresh lemon juice, 2 tablespoons extra-virgin olive oil and freshly ground pepper to taste.

    Smear 2 tablespoons ricotta on each of four plates. Mound 1/2 cup of the peas on each plate. Drizzle with more olive oil and a sprinkle of salt.

Recipes: Ricotta belongs in more than lasagna

Published: Wednesday, Apr. 23, 2014 - 12:00 am

Most of the ricotta in this country is probably baked into lasagna. And that’s delicious.

But ricotta aspires to so much more. Its fresh flavor shines when treated lightly, its creamy texture soaring as well. The new vegetables of spring – the greenest peas, tiny, tender fava beans, earthy beets – make companionable partners. It can go savory or sweet.

If your relationship with ricotta is limited to enjoying it baked into lasagna or manicotti, consider its many other guises.

No less a champion than cheese authority Laura Werlin, who has written extensively about cheese and teaches regularly at the Cheese School of San Francisco, extols ricotta’s versatility.

“This is what I like about ricotta: It can be a chameleon, and it can be the star,” Werlin says. “It can be a conveyor of flavor; it can be the flavor itself.”

Werlin has used it in brioche bread pudding and in ricotta cake; on top of pasta and pizza; as a simple dessert, drizzled with a little honey; with candied walnuts or almonds or toasted pistachios. One of her favorite recipes is to mix ricotta into a spring pea and basil purée to spread on crostini.

“You don’t taste the ricotta, but you sense it because you have that creamy texture,” she says. “The ricotta lightens it and makes it a little more ethereal.”

Basically, wherever you might think of using fresh goat cheese, you can use ricotta, Werlin says.

The key to the best flavors in any of these applications is the same when making any dish that relies on the ingredients to do most of the work: Buy the best you can find. In the case of ricotta, look for a fresh aroma and taste and creamy texture. (And, we would argue, whole milk ricotta to get the full richness.)

Traditionally, ricotta is made from whey leftover from making another cheese, but it should still taste of milk, Werlin says. Hand-dipped is a good phrase to look for, she explains: “It is handled more gently; a lightness to it that ricotta absolutely should have. It shouldn’t be dense.”

“Traditional basket-drained ricotta almost quivers like panna cotta or a custard. Get as close as you can (to that),” Werlin says.

Some makers with national distribution to seek out are Calabro Cheese Corp., made in East Haven, Conn., and Lioni Latticini, Brooklyn, N.Y. If you have a cheese shop nearby, it might carry ricotta from an artisan maker. Italian grocery stores and supermarkets often have fresh, hand-dipped ricotta.

When you bring it home, try it in a recipe – or perhaps the simplest way is the best. This one from Werlin: Just drizzle with a little olive oil and sprinkle with finely chopped fresh basil or rosemary.

Read more articles by Joe Gray



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