I love serving ricotta as-is with some toppings, and not just using it for baking or cooking. The key is using the best quality ricotta you can get. Feel free to improvise and add any vegetables you want or even grilled stone fruit when it's in season.
Salad
2-4
Lior Lev Sercarz
1 cup ricotta
1 pint cherry tomatoes, washed and halved
1/4 cup salt-cured black olives, halved
1/2 cup cilantro leaves, washed and dried
Salt
Olive oil
Peperoncino
1 lemon
In a bowl whip the ricotta with a little olive oil, salt and peperoncino. Spread it on a plate leaving a well in the center.
Season the cherry tomatoes with the juice of one lemon, olive oil, salt some peperoncino, and the olives. Place the tomato salad on top of the ricotta.
Quickly toss the cilantro leaves in the same bowl used to season the tomato salad so they get lightly coated with some of the dressing. Sprinkle the cilantro over the salad and add some more olive oil.
• Replace the tomatoes with halved radishes and the cilantro with mint.
• Quickly sauté the tomato salad mix in a pan for about 3 minutes and then place on top of the ricotta.
Questions? Contact helen@laboiteny.com
La Boite
724 11th Avenue
New York, NY 10019
info@laboiteny.com
Store Hours:
Closed for renovation.
*free shipping for $75+ applies to 48 contiguous US states only
*note* discounts do not combine within an order.
Enter your email to signup for our newsletter and get 10% off your first order. New subscriptions will kick off with our Spice Academy series to enhance your journey through the culinary world of spices. Welcome to the La Boîte Family!
© 2024, La Boîte