I don't have much time to prepare today and everyone else seems to be bringing heavier dishes like roasts and potatoes. So I'm turning to one of my favorite quick antipasto recipes. Andrew Carmellini's A Voce ricotta cheese dip. It sounds simple, and it is, but the dish blew me away the first time I had it at A Voce NYC all those years ago.
|Urban Italian offers Andrew Carmellini's signature ricotta recipe|
One of the keys to the spectacular nature of this dip is, as always, the ingredient(s) involved. Carmellini uses a particular Sardinian sheep's milk ricotta, whereas most ricotta you'll find at specialty stores are made of cow's milk. The second key is to whip in a splash of milk for extra fluffiness against the denseness of the cheese. This results in a richer, tangier, velvetier ricotta dip that will usually have guests scraping the bottom of the bowl for.
Here's Carmellini's recipe for the dip:
Sheep's Milk Ricotta Antipasto
adapted from Urban Italian
2 cups Sardinian sheep's milk ricotta (if you can't find this, use sheep's milk or regular cow's milk ricotta)
1 cup whole milk
1 tsp table salt
1 tsp fleur de sel
1 tsp coarsely ground black pepper
1 tsp fresh thyme leaves
1 Tbls dried oregano
2-3 Tbls extra-virgin olive oil
Grilled Country Bread rubbed with garlic, for serving