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Crema di Ricotta e Erbe

Serves 4 to 6 Dip vegetarian, Appetizers

Crema di Ricotta e Erbe

Crema di Ricotta e Erbe draws its soul from the rustic kitchens of Sardinia, where simplicity and quality reign supreme. This dish is a staple of home-cooked Italian meals, often prepared with little regard for precise measurements, embracing the natural abundance of the island. It's a reflection of Sardinian hospitality and the unfussy elegance of Italian home cooking, serving as an effortless appetizer or a light lunch.

Expect a creamy texture with a refreshing lift from mint and chives, underpinned by the richness of fine olive oil. The subtle zing of lemon zest ties it all together, creating a dish that's both light and satisfying. There's no ceremony here—just honest, vibrant flavors that speak for themselves.

Ingredients

  • 400 gfresh ricotta
  • 3 tbspchives — snipped
  • 2 tbspmint leaves — chopped
  • 4 tbspextra virgin olive oil
  • 1 tbsplemon zest
  • to tastefine sea salt

Method

  1. Place 400 g of fresh ricotta in a medium-sized mixing bowl. Add 3 tablespoons of finely chopped chives and 2 tablespoons of mint leaves, torn into small pieces. Use a fork or a hand blender to mix the ingredients until they reach a texture similar to coarse pesto, where the herbs are well distributed but still visible.
  2. Slowly drizzle in 4 tablespoons of extra virgin olive oil while continuously stirring the mixture with a fork or blending on a low setting. This gradual incorporation helps the mixture emulsify, creating a creamy consistency without separating.
  3. Add 1 tablespoon of finely grated lemon zest to the mixture. Stir well to ensure the zest is evenly distributed, adding a bright, citrusy aroma that complements the herbs.
  4. Season the crema with fine sea salt to taste. To check the seasoning, spread a small amount on a piece of bread and taste. Adjust the salt if necessary, keeping in mind that the flavors will develop further as the mixture rests.
  5. Allow the crema to rest for about 10 minutes at room temperature. This resting period allows the flavors of the garlic and herbs to mellow and blend harmoniously. Serve the crema with fresh vegetables or slices of crusty bread, letting the simple yet vibrant flavors shine.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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