Farmer’s Ricotta Recipe
whipped ricotta, chicories, baco noir gastrique. this dish is vegetarian and nut free + (gluten free versions are available)
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Ingredients
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Ricotta Preparation
Chicories
Baco Noir Gastrique
Method
Preparation
- 1
Whip the Ricotta
In a mixing bowl, combine the fresh ricotta cheese, olive oil, sea salt, black pepper, and lemon juice. Using a hand mixer or a whisk, whip until the mixture is smooth and creamy. Set aside.
- 2
Prepare the Chicories
In a large bowl, combine the chopped endive, radicchio, and frisée. Drizzle with olive oil and sprinkle with sea salt. Toss gently to combine and set aside.
- 3
Make the Baco Noir Gastrique
In a saucepan, combine the Baco Noir wine, sugar, and red wine vinegar. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the mixture reduces by half and becomes syrupy, about 15-20 minutes. Let cool.
Assembly
- 4
Plate the Dish
On a serving platter, spread a generous layer of the whipped ricotta. Top with the chicory mixture. Drizzle the Baco Noir gastrique over the top. Serve immediately.
