One for the Table: Think outside the pasta lines when cooking with fresh ricotta
You probably know ricotta as the cheese that goes in lasagna or manicotti, but it is so much more. If you've ever had ricotta straight out of the container or tried it freshly made, you know exactly what I mean. It's luscious, creamy and sweet all on its own. Ricotta is amazing simply spread on toast or served as a snack. It can even be a dessert -- I like it drizzled with honey.
I recently had a dish of ricotta as a starter to a wonderful lunch at Il Buco Alimentari e Vineria in New York. Even after platters of salumi and plates of pasta, I was so enamored with a simple dish of ricotta with fava beans that I decided to recreate the dish at home. It's so easy to do; there's almost no cooking involved except for blanching the fresh favas.
A drizzle of olive oil, salt and pepper is the only flavoring the ricotta needs. Creamy spring fava beans add a nice textural contrast, and fresh herbs add bursts of flavor with every spoonful. Serve it over toasted bread, such as a crostini, for the best pairing.
Fresh Ricotta with Olive Oil, Fava Beans and Herbs
Makes 4 servings as an appetizer
1/2 cup fresh whole milk ricotta
Fine sea salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1/2 cup blanched, shelled fava beans
1/4 cup mixed micro herbs and greens
Toasted bread, for serving
Spread ricotta onto a plate. Season with salt and pepper. Drizzle with olive oil. Scatter over with fava beans and herbs. Serve with toasted bread.
(Joseph Erdos is a New York-based writer and editor who shares his passion for food on his blog, Gastronomer's Guide. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. http://www.oneforthetable.com.)
