House Made Ricotta Recipe

Preparation and Assembly

1. 1

   Make the Ricotta

   In a large pot, combine the whole milk and heavy cream. Heat over medium heat until the mixture reaches 190°F (88°C), stirring occasionally to prevent scorching.

2. 2

   Curdle the Milk

   Once the mixture reaches temperature, remove it from the heat and add the white vinegar. Stir gently for 1-2 minutes until curds form and the whey separates.

3. 3

   Strain the Ricotta

   Line a colander with cheesecloth and place it over a bowl. Pour the curdled mixture into the colander and let it drain for 15-20 minutes. Gather the cheesecloth and squeeze out excess whey if needed.

4. 4

   Whip the Ricotta

   Transfer the drained ricotta to a mixing bowl. Add honey and stir until well combined and creamy. Set aside.

5. 5

   Prepare the Filone Bread

   Slice the filone bread into thick pieces. Mix the fresh herbs with a little olive oil and brush this mixture onto both sides of the bread.

6. 6

   Fry the Bread

   In a skillet, heat the butter and Greek olive oil over medium heat. Add the herb-coated bread slices and toast until golden brown on both sides, about 3-4 minutes per side.

7. 7

   Assemble the Dish

   On a serving platter, spread a generous amount of the whipped ricotta. Top with Italian greens, marinated peppers, and sprinkle with grated Grana Padano.

8. 8

   Finish with Lemon and Capers

   Drizzle with fresh lemon juice and scatter capers over the top. Serve the dish warm with toasted filone bread on the side.