Chef's Secret
RICOTTA
01:00 AM EST on Wednesday, December 3, 2008
RICOTTA
1 pound fresh, whole milk ricotta (Narragansett Creamery preferred)
Salt and fresh ground black pepper
2 tablespoons chives, minced
1 tablespoon Italian parsley, minced (plus more for finishing)
1 tablespoon tarragon, minced (plus more for finishing)
2 tablespoons Parmigianno-Reggiano, grated (plus more for finishing)
Drain the ricotta in a fine sieve overnight to remove any lingering water.
Mix the ricotta with the salt, pepper, herbs and cheese. Taste for seasoning.
Put into a piping bag fitted with a plain tube.
More Chef's Secrets
Chef’s Secret: Citrus Shrimp from Tom’s Market is delicious on the deck
CITRUS SHRIMP WITH SPICY COLESLAW
Recipe: The Barking Crab’s Clam Chowder, Almost
Chef’s Secret: Work your own magic with The Barking Crab’s prize-winning chowder
Most Viewed Yesterday
A gangster’s tale: New Dillinger film is close to the truth, Brown prof. says
Providence to host Fourth fireworks
Tough times prompt 3 communities to cancel July 4 fireworks shows
Most active surveys
Why do you think Sarah Palin is prematurely stepping down as Alaska's governor?
Does Tim Wakefield deserve to be an All Star?
Is Jonathan Papelbon capable of eventually reaching 500 saves, as Mariano Rivera did?
Most e-mailed in the last 24 hours
Reader Reaction









You must be logged in to contribute. Log in | Register Now!
You are logged in as screenname | Log Out
You are logged in, but do not have a "screen" name. Create a Screen Name