Fresh Ricotta Cream with Charred Ciabatta and Parsley

  • Yield : 3 cups
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  • Fresh Ricotta, recipe follows
  • 1 1/2 cups mascarpone
  • 1 cup heavy cream
  • Nutmeg, as needed
  • Salt
  • Ciabatta, for serving
  • Olive oil, for drizzling
  • Chopped fresh parsley, for garnish
  • 1 gallon whole milk
  • 2 cups heavy cream
  • 2 cups plain low-fat yogurt
  • 2 tablespoons salt


Step 1

Preheat a grill over medium heat.

Step 2

Using a food processor, mix the Fresh Ricotta, mascarpone and cream. Add nutmeg and salt, to taste. Mix until the mixture just comes together, being careful not to over-mix. The mixture should have a creamy ricotta texture, but not be overly smooth or creamy. Store in deli containers.

Step 3

Brush the ciabatta with olive oil and cook on the grill until it has char marks.

Step 4

To serve, place the ricotta cream into a bowl, drizzle with olive oil and garnish with the parsley. Serve with the ciabatta.

Step 5

Mix together the milk, cream, yogurt and salt in a rondeau or non-reactive pot and cook on medium-low heat. Stir occasionally to make sure the bottom doesn't scorch. Allow the curd to form and rise to the top of the mixture.

Step 6

Line a perforated hotel pan with cheesecloth and place over a deep hotel pan.

Step 7

When the curds have developed, remove the pot from the heat and pour the mixture over the cheesecloth-lined hotel pan. Allow the ricotta to drain for about 30 minutes.

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