Wednesday, June 09, 2010

Ricotta Caprese

This is a variation on the traditional caprese because the shop I get burrata from was all out. They run out pretty much by noon daily. All they had for fresh cheese was a sheep's milk ricotta. Since the sheep's milk was a bit too harsh for the delicacy of a tomato, I seasoned it with salt, pepper, black truffle oil, and chopped basil. The balsamic reduction is the same as I describe in the previous post.

Btw, the next day I had a bit of the ricotta mixture leftover. I drizzled agave syrup on it and ate it -- I guarantee it would probably make the best sweet/savory crepe on the planet.

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