Ricotta Cheese & Magic Sauce
1 cup heavy cream
3/4 cup buttermilk
1/2 teaspoon salt
Add ingredients to a 4-quart pot. Attach a thermometer to the side of the pot (making sure that it doesn't touch the bottom of the pan). Bring to a very gentle boil over medium heat, stirring occasionally with a rubber spatula to prevent scorching. (Do not stir once the temperature reaches 170, it will become grainy.)
Meanwhile, line a sieve or fine mesh strainer with a few layers of cheesecloth and place it over a deep bowl or pot.
Once curds begin to separate from the whey (liquid temperature will be between 175 and 200 degrees), remove from heat. Gently spoon or ladle the curds into the cheesecloth-lined strainer. You may need to gently gather the cheesecloth at the top to help the curds drain.
Let curds sit in cheesecloth to drain liquid 15 to 30 minutes. Keep in mind the ricotta will thicken in the fridge, so don't drain it too much, or it will end up dry.
Magic Sauce
1/2 cup extra-virgin olive oil
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
2 teaspoons sweet paprika
2 medium cloves of garlic, smashed into a paste
1 well-crumbles bay leaf
Pinch of red pepper flakes
1/4 teaspoon + fine grain sea salt
1 tablespoon fresh lemon juice
Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. When hot remove from heat.
While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle. Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice.
You can use this now, but know the oil just gets better as it ages over a few days. Keep it in a refrigerator for up to a week/ten days-ish. It thickens up when cold, so if you need it in a liquid state, place it in the sun or a warm place for a few minutes.
**Both recipes and the idea for the sandwich, once again, come from Breanna. Both the ricotta and the magic sauce can be used in so many different ways, but here, toasted french bread was topped with ricotta, roasted asparagus, a fried egg and magic sauce. So delish!
While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle. Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice.
You can use this now, but know the oil just gets better as it ages over a few days. Keep it in a refrigerator for up to a week/ten days-ish. It thickens up when cold, so if you need it in a liquid state, place it in the sun or a warm place for a few minutes.
**Both recipes and the idea for the sandwich, once again, come from Breanna. Both the ricotta and the magic sauce can be used in so many different ways, but here, toasted french bread was topped with ricotta, roasted asparagus, a fried egg and magic sauce. So delish!
Comments
Post a Comment