Piatto Recipe

Whip ricotta

Place whole-milk ricotta, 2 tbs extra-virgin olive oil, lemon zest, 1/2 tsp sea salt and 1/2 tsp freshly ground black pepper in a bowl or the bowl of a food processor. Whisk vigorously by hand for 1–2 minutes or process for 30–45 seconds until light, airy and slightly glossy. Scrape down sides and taste; adjust seasoning with more salt or pepper if needed. Transfer to a serving bowl and chill briefly while assembling remaining components.

Grate Parmigiano

Grate approximately 1 cup of Parmigiano-Reggiano finely. Reserve 20 g of Parmigiano to shave on top at the end.

Warm the olives: place mixed and Castelvetrano olives in a small skillet over low heat with 2 tbs olive oil and optional 1 tbsp chopped fresh rosemary. Gently warm for 3–4 minutes, stirring so they pick up the oil and aromatics. Remove from heat and transfer to a small bowl. Sprinkle with 1/2 tsp flaky sea salt and a pinch of cracked black pepper. Set aside to cool slightly.

Prepare focaccia: Preheat oven to 375°F (190°C). If focaccia is not pre-sliced, cut into 8 pieces. Lightly brush focaccia slices with 1 tbs olive oil and place on a baking sheet. Toast in the oven 6–8 minutes until warmed through and edges are golden. Remove and, while still warm, rub each piece lightly with the cut side of the garlic clove for a hint of garlic. Keep warm.

Arrange meats: Fan out prosciutto, sweet soppressata and hot soppressata on a large serving board or platter. For visual variety, fold some slices gently into loose rosettes and leave others flat.

If you prefer to tame the heat: place the hot soppressata in smaller piles so diners can choose spice level, and intersperse sweet soppressata and prosciutto to balance flavor on the board.

Build the piatto: Spoon the whipped ricotta into one or two generous quenelles or small mounds on the platter. Sprinkle the grated Parmigiano around the cheese mound(s) and shave the reserved 20 g of Parmigiano over the top for texture.

Add olives and focaccia: Place the warmed, oil-coated olives in a small bowl or ramekin and set on the board. Arrange the toasted focaccia slices nearby so guests can spread whipped ricotta and top with meats and cheese.

Finish: Drizzle 1 tbs extra-virgin olive oil lightly over the ricotta and meats, scatter a few basil or parsley leaves for color, and finish with the remaining flaky sea salt (about 1/2 tsp) and 1/2 tsp freshly cracked black pepper over the board. Optionally tuck a few extra slices of soppressata beneath focaccia slices for an attractive layered look.

Serve: Present the platter immediately so the focaccia is still warm. Recommend guests spread whipped ricotta on focaccia, add a slice of prosciutto or soppressata, a sprinkle of Parmigiano and an olive as desired.