whole milk ricotta

From Laura Vitale's new book At My Italian Table:

I've made a few tiny changes: I didn't have thyme the first time I made it, and we all loved it, so I've never made it with the thyme. I'm sure it would be a delicious addition here if you want to add it. I also have not made it with the garlic — the original recipe calls for such a small amount (1/2 of a small clove) and because I've been serving this aside the herby, roasted tomatoes from the same book, the recipe for which calls for a lot of garlic, I've left it out here.

Insanely Delicious Whipped Ricotta

pistachios

whole milk ricotta (Calabro is my favorite brand)

olive oil

kosher salt (I use Diamond Crystal brand)

lemon

honey

bread

In a food processor, pulse the pistachios until finely chopped. Transfer to a bowl and set aside.

Without washing the food processor, add the ricotta, 1 tablespoon of the olive oil, and 1/2 teaspoon kosher salt. Zest the lemon into the food processor. Process until thick and creamy, about 1 minute. Taste. Add more salt to taste. (I have been adding 1/4 to 1/2 teaspoon more salt, but do taste and adjust the seasoning to taste.)

Transfer the mixture to the center of a shallow serving platter. Use the back of a spoon to spread it out, creating peaks and valleys for the toppers to fall into.

Drizzle the ricotta with the remaining 1 tablespoon of olive oil and the honey. (Note: It will feel like a lot of honey. If you are worried about it being too sweet, you can start with 1 tablespoon; then add the remaining tablespoon if desired. I was worried about it being too sweet, but I have used the entire 2 tablespoons of honey both times, and I find it to be perfect.)

Sprinkle with the pistachios — you may not need all of the pistachios initially, but keep them in a serving bowl nearby so you can re-garnish the ricotta as needed.

I had the SAME idea about ricotta, for the same reasons.  Then I discovered fresh whipped ricotta at a restaurant, then Salvatore Bklyn's whole milk ricotta, and then sheep's milk ricotta.  Now I love it!  I like it best with lemon zest and juice on toast with local spring peas and slivers of Serrano ham.   Since I moved to Georgia, I can't really get the fresh local peas though, too hot too soon here.

I just had this in a restaurant and was going to try to recreate.  Thank you for posting this - will be making it for a Fathers Day dinner this month (and probably for my and my husbands own enjoyment before then!)

Why, why, why did you post this? I made a batch of ricotta immediately to make a half recipe of this to have with your homemade pita and I could not stop eating. I made my husband take the bowl away from me so I wouldn’t eat the whole thing. 😂 Great recipe as always. I’d say this would go on the appetizer rotation when we have company but I’m not sure it would last until the guests arrived. 

I’m yours for life after making this for dinner last night. Such a hot night and this , plus some thinly sliced Genoa salami, was our insanely delicious dinner. My husband, who has a very narrow palate, couldn’t stop eating it. 
Was too hot to go find tomatoes, but next time I’ll make those as well. And try making my own ricotta!
Thanks thanks thanks can I give more than 5 stars?

This is a fabulous appetizer. Simple to make but the presentation looks fancy! I served it with cut up vegetables for dipping. 

This recipe is absolutely so delicious!!  I served it alongside a plain pizza crust that I made from Pizza Night and we couldn't eat it fast enough.  It is so easy and such a crowd pleaser we will be making this for all of our parties.  Next time we will add hot honey to mix it up a bit.  We absolutely loved it!!

I made this yesterday and it was delicious! Had not used ricotta before. So creamy when all whipped in the blender!  Besides the zest of a large lemon, I added 1 tsp of lemon juice as well. Made pita chips to go with and we found that another good dipper for this were the lime-flavoured tortilla chips I had put out with fresh salsa I also made. Terrific appetizer recipe, thanks!

I am giving 5+ stars to your homemade ricotta which became your whipped ricotta with honey and pistachios next day. TO DIE FOR, seriously. Served your roasted tomatoes and roasted peppers with balsamic alongside this. Then made your garlic monkey bread using the leftover whey from the ricotta in place of the water called for in the recipe. Wow! Incredible.

This is was a standby this summer when it was so hot and humid here in western Vermont - but I added some labneh (which I make every week from IP yoghurt - too easy!). 

Thanks for all you do - my first stop when I need a recipe I know will work well...

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